How to Make It
In a medium skillet, melt the butter in the olive oil over moderate heat. Add the pine nuts and cook, stirring constantly, until golden. Transfer the nuts to a plate.
Add the onions to the skillet and cook, stirring, until softened but not browned. Add the lamb and cook, stirring to break it up, until no trace of pink remains. Remove from the heat and stir in the toasted pine nuts and the allspice, cinnamon, cumin, salt and pepper. Stir in 1 teaspoon of the pomegranate molasses and 1/2 teaspoon of the sumac. Taste and add the remaining pomegranate molasses and sumac if desired.
In a food processor, pulse the onions until finely chopped; add the salt, pepper, allspice, cinnamon, cumin and cayenne and process until minced. Distribute the meat over the onions and pulse to mix. Transfer to a large bowl.
Put the bulgur in a large bowl and stir in enough water to cover. When the wheat dust and chaff rise to the surface, pour off the water. Rinse the bulgur 3 or 4 more times, until the water is clear. Cover the bulgur with fresh water and let it soak for 20 minutes. Drain the bulgur, squeeze it dry and add it to the lamb. Using wet hands, knead the kibbe as you would bread dough, wetting your hands frequently to prevent sticking. The texture of the kibbe should resemble light biscuit dough. Refrigerate until well chilled.
Moisten your hands and roll about 1/4 cup of the kibbe into a football shape. Using your index finger, poke a hole in 1 end of the football and gently work your finger into the kibbe until you have a 3-inch-long torpedo-shaped shell with 1/3-inch-thick walls. Cradling the kibbe in one hand so that the walls don't collapse, spoon about 1 tablespoon of the filling into the cavity. Pinch the end to seal, patting the kibbe into a 3-by-1 1/2-inch torpedo. Set the kibbe on a baking sheet lined with plastic. Repeat with the remaining kibbe and filling.
In a medium saucepan, heat 2 inches of oil to 350°. Fry the kibbe, 5 at a time, until browned, about 3 minutes. Drain on a rack lined with paper towels. Serve with the Eggplant-Yogurt Sauce.