Rinse 1 cup of cracked wheat (bulgur) in cold water until the water runs clear. Drain and let sit for 30 minutes.

In a large mixing bowl, combine the soaked bulgur, 1 pound of ground lamb or beef, 1 finely chopped onion, 1 teaspoon of salt, 1 teaspoon of allspice, and ½ teaspoon of cinnamon. Knead for 5-7 minutes until smooth.

In a skillet, heat a tablespoon of olive oil and sauté 1 pound of ground lamb or beef until browned. Stir in 1 sautéed onion, ¼ cup of pine nuts, and season with salt and pepper. Cook until onions are soft.

Shape kibbeh balls using the kibbeh mixture, making a hollow center for the filling. Fill with about a tablespoon of the prepared filling and seal tightly.

Heat oil in a deep skillet to 350°F (175°C). Fry kibbeh balls for 4-5 minutes or until golden brown, turning occasionally.

Remove fried kibbeh balls with a slotted spoon and place on paper towels to drain excess oil. Serve with yogurt dip and lemon wedges.