For the Dough

1. Lay a cheesecloth or kitchen towel over a medium-sized bowl.
2. Place the bulgur wheat in the cloth and cover with cold water.
3. Set aside and allow the wheat to soak for twenty (0:20) minutes.
4. Use a food processor to pulse the ground lamb, then transfer it to a bowl.
5. Add the onion wedges to the food processor and pulse until minced. Set aside.
6. Drain and squeeze out the excess liquid from the bulgur wheat, then add it to the bowl of lamb meat.
7. Add the Bharat seasoning and minced onion to the lamb and wheat.
8. Mix all of these ingredients until it forms a thick paste.
9. Add a teaspoon of cold water if the mixture is too dry.
10. Roll the mixture into golf-ball-sized balls, then place them on a cookie sheet and refrigerate until ready to be stuffed.

For the Filling

1. Toast the pine nuts in a pan, then set aside to cool.

2. Brown the second pound of ground lamb in a pan.

3. Add the pine nuts, chopped parsley, and a teaspoon of Bharat seasoning to the lamb meat.

4. Season with adequate salt, then turn off the heat and set aside.

5. Remove the Kibbeh dough from the refrigerator.

6. Press a hole into the center of each ball and thin out the edges with your fingers until a cup-shaped pocket forms.

7. Stuff each with a tablespoon of lamb meat filling and shape into a torpedo or football.

8. Heat the canola oil in a large Dutch oven pot and fry the Kibbeh until golden brown, flipping as necessary.

9. Place the Kibbeh on a rack to cool.

10. Serve Kibbeh with labneh, cucumber slices, and sprigs of mint.

National Dish of Switzerland