Drain the soaked bulgur very well, squeezing out all moisture. Combine with the 400 g lamb mince, grated onion and spices. Mix and knead until it becomes a smooth, pliable dough. Refrigerate.
Make the filling: fry the onion in olive oil until golden. Add the 250 g lamb mince and cook, breaking it up, until browned. Season with spices, salt and pepper. Add the pine nuts. Cool.
With wet hands, form the outer shell dough into an egg-shaped oval. Hollow out the centre with your finger, rotating to create a thin shell.
Fill the hollow with a teaspoon of the filling. Seal the top, shaping back into a smooth oval or torpedo shape.
Deep-fry at 180°C for 4–5 minutes until deeply golden and crispy. Drain.
Serve hot with hummus, yoghurt and a squeeze of lemon.
