Cover the bulgur with enough *room temperature* water in a large bowl. Soak for 30 minutes, fluff with a fork, and drain excess water (if any).

Rehydrate the TVP per package instructions, using broth instead of water. Fluff with a fork. Liquid should be mostly absorbed.

Cut the onion in half and chop off both ends. Add it to a food processor to break down. Add in the remaining ingredients. Pulse a few times to break down, then process on high to combine. Stop, scrape off the sides, and repeat - as needed. See Notes (5)

Remove the blades and empty into a bowl. The mixture should be somewhat like a paste of meat - easy to form, but not too sticky. Mix in a tablespoon of flour if needed to smoothen out. Cover with food wrap, and refrigerate for at least an hour.

Prepare the tofu first. Drain the water from the package. Wrap it in a clean kitchen towel. Squeeze out as much water as possible. Place it in between two plates, with heavy books on top. Or use a tofu press instead. Press it for 15 to 20 minutes. Drain the liquids. Wrap in another clean towel and squeeze to remove excess water. It’s important to remove as much water as possible from the tofu, before using it. Blend in a food processor to break down into crumbs. Set aside for later.

Rehydrate the TVP per package instructions, using broth instead of water. Set aside for later.

Add the pine nuts to a medium pan/skillet over medium-high heat. Stir for a few minutes to toast until slightly golden brown. It only takes a couple of minutes, and then they will quickly start to burn. Make sure to stay close to the pan the whole time to avoid burning. Remove into a plate with paper towel and set aside for later.

Add oil (or broth) to the same pan over medium-high heat. Sauté the diced onions until soft and translucent, about 5 to 7 minutes. Turn down the heat to medium. Stir in the rehydrated TVP and tofu grounds. Add the spices and continue cooking for another 10 to 15 minutes, stirring frequently to avoid burning - until nice an browned, with a chewy texture.

Stir in the toasted pine nuts from before. Remove from heat, and set aside to cool down before stuffing in the Kibbeh shells.

Prepare the workspace. Place two small bowls - one with room temperature water, and the other with a bit of oil. Bring out the bowl of chilled casing from the fridge, and place the bowl of filling next to it. Prepare a sheet pan, lined with parchment paper - to place the stuffed Kibbeh on, while working on the rest.

Cover both hands with a bit of water to make them slightly damp. Take out a handful of the casing (about 2 tbsp). Squeeze and roll into a ball. If it feels sticky, cover with a tiny drizzle of oil. While holding the ball in the palm of your hand, use the index finger of the other hand to poke a well in the centre. Rotate using the palm, index and thumb. Flatten into a thin half-shell.

Add a tablespoon of the filling into the shell - don’t overstuff it. While holding tightly in the palm of your hand, close the top and seal it off by pinching the edges together. Gently roll into an oval shape (similar to a football). Pinch the ends to give them the traditional pointy look. Place on sheet pan and continue making the rest. If the temperature in the kitchen is warm, place the stuffed Kibbeh in the fridge to chill for an hour, before cooking.

Traditional deep fry - See Notes (6) - Add enough vegetable oil to a large pot (enough to cover the size of the Kibbeh). Bring to 350F (or 175C) and keep at medium heat. It should be hot enough to start bubbling, but not too hot where the Kibbeh will brown too quickly (this might cause it to fall apart). Don’t over-crowd the pot with Kibbeh. Cook for 4 to 5 minutes, carefully flipping halfway. It should be nice and brown, with a slightly hardened shell. Remove using a slotted spoon to drain the oil. Place on paper towel to soak up excess oil.

Air fry instead - Cover all sides of each Kibbeh with oil spray. Air fry at 375F (or 190C) for 10 to 12 minutes, flipping halfway. Add more oil spray if needed.

 You can also bake in the oven at 400F (or 205C) for 12 to 15 minutes, flipping halfway. Make sure to generously brush the Kibbeh with vegetable oil first (or oil spray).

Serve as part of a lunch Mezze, alongside Hummus, Muhammara, and others. Drizzle a bit of lemon juice inside the Kibbeh to bring out the earthy flavours.