Kibbeh are large spiced Middle Eastern beef meatballs surrounded by a crispy beef and bulgur shell. This is my personal all-time favourite recipe whenever I need the perfect treat for an evening of entertaining. They are great on their own, but are often served with a creamy super intense garlic sauce called toum. Kibbeh are traditionally served fried (which is our favourite method), but they're also delicious straight off the grill (pictured above). Here’s what you need: (Makes: about 18 large kibbeh) Vegetable oil for frying Shell 1 cup No. 2 bulgur wheat 450 g extra lean ground beef 1 cup chopped onion 2 tsp chopped fresh mint 1 tsp each ground allspice, cinnamon, cumin and garlic powder ½ tsp each salt and pepper Filling: 1 tbsp olive oil ½ cup onion, chopped 450 g extra lean ground beef 1/3 cup pine nuts, lightly toasted 2 tbsp butter, melted 2 tbsp parsley, finely chopped 2 tsp ground allspice 1 tsp each ground cayenne pepper, cumin and coriander 1½ tsp salt ½ tsp black pepper Kibbeh Shell: In medium bowl, cover bulgur with at least 3 inches (8 cm) of cold water until doubled in size, about 30 minutes. Drain. In bowl of food processor, pulse together bulgur, beef, onion, mint, allspice, cinnamon, cumin, garlic powder, salt and black pepper until the mixture starts to look like a paste. Set aside. Filling: In skillet, heat oil over medium-high heat. Sauté onions until softened, about, 3 minutes. Stir in ground beef, pine nuts, butter, parsley, allspice, cayenne pepper, cumin, coriander, salt, and pepper. Cook until beef is no longer pink, about 4 to 6 minutes; remove from heat and let cool. Form the shell mixture into about 18, 2-inch (5 cm) wide balls. Using your finger, make a deep indentation into the centre of each ball. Add 2 tbsp of the filling and pinch together edges to seal. Shape into oval if desired. (For grilling instructions, please see below.) Pour enough oil into a large deep skillet or Dutch oven to come 1 inch (2.5 cm) up the side. Heat until deep-fryer thermometer reads 375°F (190°C) or 1-inch (2.5 cm) cube of white bread turns golden brown in 40 seconds. Fry kibbeh in batches, and turning occasionally, until the outer shell is dark brown and crispy, about 6 minutes. Drain on rack over paper towel–lined baking sheet. Change it up: Grilled Kibbeh Assemble kibbeh as directed above. Brush all over with a bit of melted butter or olive oil. Place on greased grill over medium-high heat. Grill, turning occasionally, until meat is no longer pink, about 6 minutes. Naaz Khan is an intern in the Canadian Living Test Kitchen. Originally from Trinidad and Tobago, she is currently enrolled in the Culinary Management program at George Brown. Her Caribbean roots inspire her culinary explorations driving a passion for bold flavours and spices.