1To prepare the stuffing, fry the chopped onions until tender. Add the rest of the stuffing ingredients and cook until meat is brown.
2Remove from heat and set aside. To prepare the kibbeh dough, grind all the kibbeh dough ingredients together in a food processor until you get a dough-like consistency.
3You can add a dash of water if the dough gets too sticky. Place the kibbeh on a plate, cover it with a plastic wrap and put it in the refrigerator for at least 30 min.
4Form kibbeh balls the size of a golf ball. Hold the meat ball in one hand; make a hole in it with the index of your other hand.
5Widen the hole by turning the kibbeh ball and pressing its inside walls gently against your palm. Try to get a thin shell, making sure it is uniformly thick.
6It is important to moisturize your hands in cold water as you work in order to give a smooth finish to the kibbeh.
7Fill the hole with 2 teaspoons of stuffing and close it, forming an oval shape with a pointed end.
8Set aside on a tray. In a deep frying pan, heat the 6 cups of vegetable oil and deep-fry the kibbeh in batches until brown.
