Preparation

FILLING:

In a large skillet, over medium high heat, sauté onions in olive oil until soft, about 5 min.

Add the Tuna, breaking it apart with a wooden spoon, until slightly cook.

Once ready, season with salt and pepper, allspice and cinnamon and continue cooking until tender, 4 more minutes.

Remove from heat and stir in the pine nuts. Reserve. TUNA DOUGH:

In a medium sized bowl, cover the bulgur wheat with warm water. Let it sit for 30 minutes and then drain the excess water in a strainer, squeezing the wheat to get rid of excess water.

Add the bulgur wheat, the onion and the mint leaves to the bowl of a food processor. Process on high until the onion and the mint leaves are almost puree texture. Add the spices and the Tuna, in batches if necessary, and process again to a smooth paste.

To form the croquettes, with wet hands, shape the meat-bulgur mixture into egg-sized balls. Using your index finger, poke a hole in the center of each ball, rotating the dough to shape the ball into a thin-walled oval (1/3 inch thick walls). Fill the hole with 1 tablespoon of the filling and then gather the edges together to seal, shaping it into a football. Repeat until you have about 24 kibbeh, wetting your hands if necessary (cold water)

In a large saucepan, heat enough oil over medium heat to cover the kibbeh.

Working in batches, fry the kibbeh until browned, 4 to 5 minutes. Remove and transfer the fried kibbeh to a plate lined with paper towels, to soak the excess grease. SAUCE In a bowl squeeze the lemons and the pomegranade molasse / mix with a fork.

Serve the Kibbeh hot or room temperature, use the sauce as a dip.