Place the bulghar wheat into a large bowl and pour over one litre of boiling water. Cover and leave the bulghar wheat to soak for 45-60 minutes. Drain well, removing any excess water by placing the bulghar wheat into a clean tea towel and squeezing. You want it as dry as you can get it.
Add the lean lamb mince, finely chopped onion and spices. Using your hands, squeeze the mixture together until it forms a very thick paste. Set aside.
To prepare the filling, place 1 tbsp sunflower oil into a frying pan and fry the onion until it begins to soften without colouring. Add the lamb mince and fry until golden. Remove from the heat and add the toasted pine nuts, parsley and season to taste.
With wet hands, pinch off golf ball sized handfuls of the first lamb mixture and form into a ball.
Using your thumb press an indentation into the middle of the ball and fill with 2 tablespoonfuls of the filling. Pinch the edges together and form the ball into a tapered rugby ball shape with a thicker centre and slightly rounded yet pointed ends. Set aside on a clean plate and repeat with the rest of the meat.
Heat a large pan of vegetable oil to approximately 360 F/ 182 C (but no higher). If you don't have a thermometer if you dip a wooden cocktail stick into the hot oil it will bubble around the edges when it is ready.
Deep fry the kibe in batches of 3-4 until they are cooked through (approximately two minutes) and a delicious golden brown. Drain on kitchen towel and repeat with the remaining kibe.
To prepare the yogurt dip combine the yogurt with the garlic and herbs. Stir well.
Serve the hot kibe with the dip and lime wedges.
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