For the filling: Combine the onion
and oil in a large skillet over medium-high heat. Cook until the onion is softened, about 3 minutes. Add the beef and cook, breaking up large clumps with a fork, until well browned, about 10 minutes. Add the cinnamon
, allspice and salt, stirring to combine. Set aside to cool.
For the dough: Combine the bulgur, flour, cumin
, paprika, salt, oil and 1/4 cup water in a large bowl. Work the dough with your hand, adding more water as necessary (up to 1/4 cup) to make a moist but firm dough. Shape the dough
into balls about 1 inch in diameter.
Using your thumb, make an indentation in the center of a dough ball, forming it into an oblong hollow. Stuff with 1 tablespoon of the beef mixture, gently tamping it down with your finger to fill the hole. Pinch the rim to seal. Stuff the remaining balls the same way.
Heat 2 to 3 inches of oil to 350 degrees F. in a deep fryer or saucepan
the kibbe in batches of 5 or 6 until golden brown, about 2 minutes per side. Drain
on paper towels. Serve the kibbe hot with lemon wedges.