Kibbeh, a popular dish throughout the Levant, is a spiced mixture of bulgur and ground meat. It may be layered with stuffing in a baking dish and baked or shaped into small portions, filled and fried, with the goal of getting a toasty, browned crust that brings out the nuttiness of the bulgur. In this version, we skip the stuffing and form the mixture into patties, then pan-fry them, rather than deep-fry, for ease. We use ground beef, but you could sub in 12 ounces of ground lamb. Pine nuts add their distinct, slightly resinous flavor to the mix. Toast them in a small skillet over medium-low, shaking the pan frequently, until light golden brown and fragrant, about 4 minutes. Serve the kibbeh, yogurt-tahini sauce and lemon wedges for squeezing with warmed flatbread.