Prepare the bulgur: Place the fine bulgur wheat in a bowl and pour over 200ml of warm water. Let it sit for 15 minutes. You will notice the grains swell and soften, and the water will be fully absorbed. The bulgur should feel tender when you pinch it between your fingers.

Make the shell mixture: In a large bowl, combine the softened bulgur with 500g beef mince, the grated onion, allspice, cinnamon, pepper, and 1 teaspoon of salt. Use your hands to knead the mixture for 5 minutes. The texture will change from crumbly to a smooth, cohesive dough that feels slightly sticky but holds together firmly when pressed. You should hear a slight squelch as you work it.

Cook the filling: Heat a tablespoon of oil in a frying pan over a medium heat. Add the finely diced onion and cook for 3-4 minutes until it turns translucent and smells sweet. Add 300g beef mince and break it up with a wooden spoon. Cook until the meat is browned and no longer pink, about 5-6 minutes. The sizzling will subside as the water evaporates, and the meat will begin to fry in its own fat. Stir in the pine nuts, tomato paste, cumin, and remaining ½ teaspoon salt. Cook for another 2 minutes until the mixture is aromatic and slightly dry. Let it cool completely.

Shape the kbbeh: Wet your hands with a little cold water to prevent sticking. Take a golf-ball-sized piece of the shell mixture (about 40g) and roll it into a smooth ball. Hold it in your palm and use your other hand's index finger to gently poke a hole into the centre, working your finger around to create a thin-walled cup. The shell should be about ½ cm thick. Spoon about a teaspoon of the cooled filling into the cavity. Gently pinch the opening closed, shaping it into a neat oval or torpedo shape. Smooth any cracks with damp fingers. Repeat with the remaining mixture. You should have about 16-18 kbbeh.

Fry the meatballs: Pour oil to a depth of 2cm into a large, deep frying pan and heat over a medium-high flame. The oil is ready when a small piece of the shell mixture sizzles vigorously upon contact. Carefully place 6-8 kbbeh into the hot oil, ensuring not to overcrowd the pan. Fry for 4-5 minutes, turning occasionally, until they are a deep, rich golden brown on all sides. The crust should feel crisp and the kitchen will fill with a wonderful nutty, spiced aroma. Drain on paper towels.

Serve immediately: Transfer the golden kbbeh to a serving platter. They are best eaten hot, while the shell is still crisp and the filling is piping hot inside.