For the Kibbeh filling:

250 g minced meat (Beef and lamb)

1 onions chopped

1/2 teaspoon 7 spice

2 teaspoons Kibbeh Spices (Kamouneh Spice Mix)

1/4 teaspoon black pepper

1 teaspoons salt

1/4 cup chopped walnuts or pine nuts

1 tablespoon sumac

For the Kibbeh casing:

500 g. fine bulgur wheat

500 g, kilo mince meat (lamb and beef)

1 onions

2 teaspoons Kibbeh Spices

1.5 tablespoon cornflour

1/2 teaspoon 7 spice

1/4 teaspoon black pepper

1-1/2 teaspoons salt

Sunflower or vegetable oil

Lebanese seven spice

5 tbsp garam masala or allspice

2 tbsp black pepper

2 tbsp cinnamon

1 tbsp turmeric

1 tbsp paprika

1 tbsp coriander

1 tbsp cumin

1 tbsp cayenne pepper

KAMOUNEH SPICE BLEND (KIBBEH SPICES)

• 2 tablespoon cumin seeds

• 1 tablespoon dried rose petals

• 1 tablespoon black peppercorns

• 2 teaspoon dried marjoram

• 2 teaspoon dried basil

• 1 teaspoon dried mint

• ½ teaspoon cinnamon

• 1 tablespoon 7 spice

• 1 teaspoon salt

1. Put all the ingredients in a spice blender and pulse until you have a medium coarse texture

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1. Cook the bulgur until soft.

2. To make the filling, sauté the chopped onions in regular olive oil until golden on medium low heat. Add 500g of minced meat to the onions and cook out the meat on medium high heat. Add the 7 spice, kamouneh spices, black pepper and salt and use the back of your wooden spoon to break up the meat. When it is cooked turn off the heat and add the sumac and chopped walnuts. Taste to make any adjustments then cover and set aside

3. In several batches, add the bulgur wheat and equal amounts of meat to the food processor and process until it clumps together and starts to roll in the processor bowl. Roughly chop the onion to go in the food processor along with the 7 spices, kamouneh spices, black pepper and salt. Blitz well . Add the corn flour,  bring everything together preferably with your hands

4. Add approx. half a cup of sunflower to a small bowl which you can dip your fingers into when shaping the kibbeh to avoid sticking. Clean your table and arrange a workflow with a large clean tray, the sunflower oil, the filling and the casing mix. Take some casing and roll into golf ball size, indent the middle then hollow out the inside with your index finger turning as you do so until you have a half shell. Add a spoon of filling and close up the casing. Compress well with your hands and shape into classic kibbeh morsels. Line up the kibbeh on the tray until you finish the filling

5. Deep fry your kibbeh morsels in sunflower or vegetable oil and serve with yoghurt dip