For the filling, use oil to fry the chopped onions till they are soft, then add the meat, all-spice and salt.Keep cooking till the meat is brown. Allow the filling to cool

for the Kibbeh, wash the cracked wheat in warm water. Remove and strain by squeezing the water out if necessary.

Mix the cracked wheat with the rest of the kibbeh ingredients. Knead till smooth. You can add a little water if the mix gets too sticky.

Take an egg-sized piece of the mix, roll into a ball.

With your finger make a hole in the middle and widen the hole by turning it and pressing it in your palm. Make sure the thickness of the the shell is the same on all sides.

Fill each kibbeh with about 2 teaspoons of stuffing and seal the sides together forming an oval shaped kibbeh ball

Boil salted water and drop the kibbeh in, one at a time.

Cook for 10 minutes before taking out with a slotted spoon, keep aside.

For the sauce, reduce the thickness of the tahini by adding water then mixing in the lemon juice.

Heat the tahini mixture and add in the walnuts, chilli peppers, salt and pepper, while continuously mixing until it gets thick.

To Serve, arrange the kibbeh balls in a plate and pour the sauce over. Serve hot.