In a large bowl, measure 1 cup of fine bulgur then pour 1½ cups of hot water into the bowl.
Grind your kibbeh spices if they are not already ground. Prepare your kamouneh by adding 1 cup of fine bulgur, ½ onion, fresh mint leaves, piece of red bell pepper, kibbeh spices, dried marjoram, salt and piece of habanero (optional) to a large food processor. Process until the onion and red pepper are fully chopped and everything is combined. Set aside.
Prepare the Filling
Finely chop a large onion. In a large skillet heat up 1 tablespoon of canola oil. Add the pine nuts and sauté for a few min until golden brown and set aside. Add the ground beef to the skillet and cook for about 5 minutes until the meat is all browned. Add the chopped onion, remaining canola oil and salt. Season with the seven spices and black pepper and add the pine nuts. Cook until onion is translucent, about 3-4 minutes. Set aside to cool.
Kibbeh Balls
Using your hands, knead the soaked bulgur for a few minutes, until all mashed together. Add the extra lean ground beef, kammouneh, salt and kibbeh spice and mix with your hands until fully combined. Take about half the kibbeh dough and add it to the food processor. Pulse for about 20 seconds or so until the mix has been fully incorporated. Do the same with the other half and add the kibbeh dough back to the bowl.
Fill a small bowl with water and ice cubes to help you make your kibbeh balls with a smooth finish. Wet your hand and take about 2 tablespoons of the kibbeh dough and roll it around in your hands to make a ball. Using your index finger, make a hole in this ball and begin rolling the kibbeh ball in your hands hallowing out the now oval ball. Add about 1 heaping tablespoon of the filling into the hole. Seal the top by pinching in the kibbeh dough and using both hands, shape the dough corners into point football-shape ball. Use the ice water as needed.
Set aside your finished Kibbeh on a large parchment paper-lined plate. Once you have filled the plate, freeze the kibbeh balls for at least 1 hour before frying.
Heat up a large pot of canola oil to 350 degrees. Drop the frozen kibbeh balls into the hot oil. Be careful not to overcrowd the pot. Flip the kibbeh balls as needed to brown all the side. Cook for about 5 minutes until browned and cooked through.
Notes
If you want to freeze the kibbeh for the future, add the balls after they have individually frozen for about 2 hours in a large freezer-safe Ziploc bag. Kibbeh can be frozen for 3-4 months.