Dough's preparation

wash bulgur and soak for 15 minutes, drain

In a bowl knead the flour and bulgur together. Continue to add cumin, chilli and salt until the dough holds a ball shape

Stuffing method

in a pan, add oil and onions, cook until softened

Add the chickpeas and mix together

Turn off the heat and leave aside to cool down

Once cooled, add the pomegranate, olive oil, pomegranate molasses, mint flakes and salt

Kibbeh's method

cut the dough into balls equal in size (as desired)

Roll out each ball in a circle like shape, fill with a amount of the stuffing. Cover with another layer and firmly close the sides

Do the same with the remaining dough

Grill the kibbeh on the charcoal, brush kibbeh with olive oil and serve