Kibbeh are common throughout the Middle East, generally made by mixing ground meat with bulgur and a host of seasonings. These torpedo-shaped meatballs come together quickly and make a stellar brunch, served with a quick cucumber salad and warm pita. A pot of mint tea is nice as well.
Feel free to make these kibbeh in a food processor (if you have one), just make sure to pulse the onion until it's fully broken down before you add the rest of the ingredients.
Preheat oven to 375°F. Combine soaked bulgur, lamb, onion, salt, mint, black pepper, cinnamon, cumin and allspice in a large bowl and mix thoroughly until all ingredients are well combined.
Line a baking sheet with foil. Using wet hands, form meat mixture into 25 evenly sized football-shaped balls and arrange on baking sheet. Bake for 25 minutes, or until meat is cooked through.
While kibbeh cook, make cucumber salad by combining cucumber, Greek yogurt, lemon juice and salt and pepper to taste. When kibbeh are cooked served hot with cucumber salad, warm pita, and mint tea.