Name: Lamb Kibbi Balls (Kibbi Kebab Lahm (kib-bee kib-bab lah-him))
Yield: About 20
Cuisine: Lebanese
Ingredients: 3 cups canola oil (for frying); 1½ tablespoons toasted pine nuts; (You can substitute ½ pound beef—top round London broil—for the lamb.); ½ tablespoon melted butter; 1 tablespoon extra-virgin olive oil; 1½ cups diced yellow onion (¼ inch); ½ pound ground lamb; 1 cup diced red bell pepper (¼ inch); ¼ cup coarsely chopped walnuts; ¾ teaspoon salt; 1 cup diced yellow onion (¼ inch); (You can substitute ground beef or ground chicken for the lamb in filling #1 or #2. The recipe and procedure remain the same.); 1 tablespoon sumak; ½ teaspoon ground allspice; ¼ teaspoon coarsely ground black pepper; 1½ teaspoon salt; 1¼ cups bulgur #1 fine (soak overnight); Bulgur #1 (fine), found at specialty markets or online.; ¼ teaspoon ground cinnamon; ¾ cup diced yellow onion (½ inch); ½ pound lean lamb (from the leg) cut into 1-inch cubes