In a small bowl, combine all the ingredients and set aside.
Kibbeh
In a bowl, cover the bulgur with cold water and soak for 15 minutes. Rinse and drain through a fine-mesh sieve. Wrap the bulgur in a clean cloth and wring to remove excess water. Set aside.
In a skillet over medium-high heat, cook 2/3 cup (155 g) of the beef in the butter for 5 minutes or until it begins to brown, breaking it up with a wooden spoon. Add the finely chopped onion, garlic, 1 1/2 tsp of the spice mixture and 1/2 tsp of the salt. Continue cooking for 3 minutes. Stir in the nuts. Set the mixture aside on a plate and let cool.
In a food processor, finely chop the onion chunks. Add the bulgur and the remaining raw meat, spice mixture and salt. Process until well combined.
Using a 2-tbsp (30 ml) ice cream scoop, shape the bulgur mixture into balls. Working with lightly oiled hands, shape each ball into a cone. With the cone still in your hand, hollow out the centre with your finger. Stuff with 1 tbsp of the cooked meat mixture. Pinch to seal the bulgur mixture around the filling, then carefully shape into a pointed oval (similar to a small football). Set aside on a plate.
Preheat the oil in a deep fryer to 350°F (180°C). Line a baking sheet with two layers of paper towels.
Working in batches, fry the kibbeh for 2 minutes or until golden brown and cooked through. Watch out for splattering. Drain on the paper towels. Serve the kibbeh with lemon wedges.