Momzilla! Here's the recipe!
Kibbee
2 cups fine bulghur
1 medium onion
1 1/2 teaspoons kibbee spice (below)
5 teaspoons salt
2 lbs. finely ground beef or lamb
(I used 80/20 ground beef)
Kibbee Spice
1/2 tsp. cinnamon
1 tsp. allspice
1 tbsp. dried mint, crushed
1 1/2 tsp. pepper
Rinse the bulghur twice in cold water, drain and cover to 1/2 inch with fresh water to soak. Grind the onion in a blender or food processor until fine, add kibbee spice and salt, stir to blend. Add the mixture to the ground meat and knead thoroughly by hand.
Squeeze any unabsorbed water from the bulghur and add the wheat to the meat. Knead until well blended, adding ice water as necessary to keep a very soft consistency.
Preheat oven to 450.
In a large baking dish, fill with about 1/4 inch vegetable oil.
Place Kibbee patties (about the size of your palm, and an inch thick) in the baking pan, turn the oven up to 500, and "bake fry" the kibbee patties until they are brown and crisp on the outside. Keep a close watch on them, and flip them when they've reached a desired crispness (not burned, but brown!)
As Greg indicated, they can be fried as well.

Enjoy!
