Cover the burghul with boiling water and leave for 5 minutes. Drain in a colander, pressing well to remove the water. 


Spread on paper towels to absorb any moisture. Process the burghul, lamb, onion, flour, and allspice until a fine paste forms. 


Season well, then refrigerate for 1 hour. For filling, heat the oil in a frying pan, add the onion and cook over low heat for 3 minutes, or until soft. Add the ground lamb, allspice and cinnamon, and cook, stirring, over high heat for 3 minutes. 


Add the stock and cook, partially covered, over low heat for 6 minutes, or until the mince is soft. Roughly chop the pine nuts and stir in with the mint. Season well with salt and cracked pepper, then transfer to a bowl and allow to cool. 


Shape 2 tablespoons of the burghul mixture at a time into a sausage 2 ½ inches long. Dip your hands in cold water, and, with your index finger, make a long hole through the centre of each sausage and gently work your finger around to make a cavity for the filling and seal, molding it into a torpedo shape. 


Smooth over any cracks with your fingers. 


Place on a foil-lined tray and refrigerate, uncovered for 1 hour. Fill a deep pan one third full of oil and heat until a cube of bread dropped into the oil browns in 15 seconds. 


Deep-fry the kibbeh in batches for 2-3 minutes, or until browned. 


Drain on paper towels. Serve hot.