Soak the bulgur wheat in water for 30 minutes. In a food processor, blend the quartered onion with the mint, salt, black pepper, and the zest of half a lemon. Add the drained bulgur and blend until you get a smooth mixture.

Add the ground beef and cold water to the mixture, and blend again until well combined. Transfer the mixture to a large bowl and knead it thoroughly by hand.

To prepare the filling, heat vegetable oil in a large skillet over low heat. Add the chopped onion and cook until softened. Add the ground beef and stir with the onion. Add white pepper, black pepper, and ginger. Stir everything together and cook over low heat until the beef is fully cooked.

Divide the kibbeh mixture into small balls of your desired size. Make a small hole in each ball, fill it with a little of the prepared filling, then seal it gently. Repeat with the remaining balls.

Heat plenty of oil in a deep skillet. Fry the kibbeh balls until golden brown on all sides. Place them on paper towels to drain excess oil. Serve hot.

Enjoy!