Syrian fried kibbeh with all its details, with the method of forming the disk and milling

Ingredients
Half a kilo of fine blond bulgur (3 cups)
A quarter kilo of habra (minced red meat without fat)
A teaspoon of black pepper
A teaspoon of paprika
A tablespoon of salt
Medium sized onion
Kitchen temperature water to moisten the bulgur, about 3 cups
For the filling
Half a kilo of minced lamb
4 finely chopped onions
A spoon of ghee
Black pepper, a pinch of sweet pepper, salt..
Roasted pine nuts, as desired
..
frying oil ..