Combine the bulgur, semolina, and boiling water in a bowl. Let it sit for 1 hour.

Cook the ground beef with the onions, salt, and spices. Let it cool, then add the remaining filling ingredients and mix.

Divide the dough into balls, cover them with a damp towel to prevent drying, fill with the meat mixture, and smooth the surface with the cornstarch and water mixture.

You can freeze the kibbeh spaced apart, then fry in hot oil when ready to serve.