For the filling, heat the oil in a frying pan over a medium heat. Cook the onion for 10 mins until softened. Stir in the mince and cook until well browned. Stir through the pine nuts (if using) and season well with salt, pepper and a pinch of the spice mix. Remove from the heat and set aside to cool completely.

Meanwhile, tip the bulgur wheat into a bowl and cover with cold water. Set aside to soak for 20 mins. Drain well.

Add the drained bulgur to a food processor along with the 500g mince, chopped onion, 1 tsp salt, ½ tsp black pepper and dried spices. Whizz until smooth, adding in a couple of tablespoons of water if the mixture feels a little dry.

Wet your hands and scoop out a small portion (roughly 65g) of the kibbeh mixture. Shape it into a ball (you should get 22 balls in total), then gently hollow out the centre with your finger to create a shell.

Spoon a little of the cooled filling into the centre, then carefully seal the opening. Shape into an oval with slightly pointed ends. Repeat with the remaining mixture.

Half-fill a heavy-bottomed pan with vegetable oil and heat to 180C or until a cube of bread browns within 30 seconds. Fry the kibbeh in batches for 4-5 mins, turning occasionally until crisp and golden. Remove using a slotted spoon and drain on kitchen paper. Serve with yogurt, hummus, salad and lemon wedges for squeezing over.