Kibbeh may be refrigerated in an airtight container up to 2 days.
Find bulgur and split chickpeas at Middle Eastern and Indian grocery stores.
This dish is fabulous; it is easily as tasty as the delicious meat versions I've made from Claudia Roden and Yotam Ottolenghi (both of whom I love!). I saved a step by lining a wire colander with cheesecloth and just soaking the bulgar in the lined colander inside a bowl of water, then just lifted the colander and squeezed the cheesecloth/bulgar after the 30 minute soaking. I used extra fine bulgar.
I also grew up eating my Lebanese mother's fried kibbeh, which were amazing. This recipe is great for a vegetarian main course; we had it along with pita crisps, hummus, and a chunky salad for dinner. It would be great for a party, too.