Prepare the filling: Sauté the chopped onion in a little vegetable oil, then add the ground beef and spice blend. Cook until the meat is done and the liquid has evaporated, then add salt. Set aside to cool.

Grind the washed fine bulgur in a food processor with the boiled potato and onion. Add salt, spice blend, and semolina, then knead the mixture. Let it rest.

In a bowl, dissolve the cornstarch in water. Take a piece of dough and roll it into a ball. Wet your hands with the cornstarch mixture, then shape the kibbeh, fill with the meat mixture, and seal. Continue until all the dough is used. (Alternatively, you can use a special kibbeh mold or the tube attachment on a food processor: place a piece of dough in the machine, extrude it into a long tube, cut to your desired size, fill with the meat mixture, and seal the ends, wetting your hands with the cornstarch mixture as needed.) Fry the kibbeh in vegetable oil until golden brown. Enjoy!