Soak bulgur in cold water for 15 minutes, then drain completely through a fine-mesh strainer. Press with back of spoon to remove excess water to ensure dough holds shape.
1 cup bulgur wheat, 1 cup water
Mix drained bulgur with ground beef, grated onion, allspice, cumin, salt, and black pepper until just combined. Avoid overmixing to keep the meat tender.
1 lb ground beef, 1 medium onion, 1 tsp allspice, 1 tsp cumin, 1 tsp salt, 0.5 tsp black pepper
Shape the mixture into 2.5-inch football shapes about 1 inch thick. Use wet hands to prevent sticking. Chill shaped pieces in refrigerator for 10 minutes to firm up the dough.
1 lb ground beef, 1 cup bulgur wheat, 1 medium onion, 1 tsp allspice, 1 tsp cumin, 1 tsp salt, 0.5 tsp black pepper
Brush each shaped kibbeh generously with olive oil. Arrange kibbeh in air fryer basket with at least a 1-inch gap between pieces to avoid overcrowding and sogginess.
2 tbsp olive oil
Air fry kibbeh at 375°F for 12-15 minutes, flipping halfway through. Check that internal temperature reaches 160°F and the exterior is golden brown with slight char marks.
