Air Fryer Kibbeh

• 1 cupfine bulgur wheat — #1 grind — contains gluten
• 1 lblean ground beef — divided: 3/4 lb shell, 1/4 lb filling
• 1 smallyellow onion — half grated for shell, half minced for filling
• 1½ tspground allspice — divided
• 1 tspground cinnamon — divided
• 1½ tspfine sea salt — divided
• ¼ cuppine nuts — toasted — tree nut
• 1 tbspolive oil — for the filling
• 2 tbspolive oil — for brushing the shells

Method

1. 01

   Soak the bulgur in cool water for 20 minutes, then drain and squeeze bone-dry in a clean towel. Knead it with 3/4 lb of the beef, the grated onion, 1 tsp allspice, 1/2 tsp cinnamon, and 1 tsp salt into a smooth, tacky paste. Chill while you make the filling.

2. 02

   For the filling, sauté the minced onion in 1 tbsp oil until soft, add the remaining 1/4 lb beef, the rest of the allspice and cinnamon, and 1/2 tsp salt, and cook until browned. Stir in the toasted pine nuts and cool completely.

3. 03

   With wet hands, take a golf-ball of shell paste, hollow it with a finger into a thin cup, spoon in filling, and pinch closed into a torpedo with tapered ends. You'll get about 15. Brush each one all over with oil.

4. 04

   Air fry at 380°F for 16 minutes, turning halfway, until deep mahogany-brown and crisp; the centers should read 160°F on a thermometer.

5. 05

   Rest 3 minutes, then serve hot with a bowl of yogurt or tahini sauce alongside.