Start this recipe by preparing the filling. Heat the oil in a pan and toast the pine nuts till golden. Remove from the pan and add in the onion and garlic and sauté till soft. Add in the lamb mince, spices and season well with salt and pepper and cook for 5 minutes. When ready, stir in the pine nuts and parsley and remove off the heat. To prepare the dough, place the onion, herbs and spices, chick pea flour and lamb mince into a food processor and blitz together. Next, squeeze out all the extra water from the bulgar wheat by squezing I a clean tea towel and add to the processor. Season well with pepper and salt and blitz together. To form the Kibbeh, take a golf ball size of the dough and form into a flat circle using a little water to wet your hands. Spoon in a little of the cooked lamb filling and seal the ends together well. Form into the correct shape and repeat the process with the remaining ingredients. To cook the kibbeh, heat the oil to about 180`c and fry them in the hot oil in small batches till golden brown. Remove with a slotted spoon and drain on kitchen towel. Serve with minted cucumber yogurt salad.