To prepare the stuffing: fry the chopped onions until tender. Add the rest of the stuffing ingredients and cook until meat is brown. Remove from heat and set aside.

Wash the bulgur in warm water. Remove and drain in a strainer. Squeeze out as much water as possible.

To prepare the kibbeh dough: In a food processor, grind all the kibbeh dough ingredients together until you get a dough-like consistency. You can add a dash of water if the dough gets too sticky. In bowl, knead the dough for a few seconds.

Place the kibbeh on a plate, cover it with a plastic wrap and put it in the refrigerator for at least 30 min.

Form kibbeh balls the size of a golf ball. Hold the meat ball in one hand; make a hole in it with the index of your other hand. Widen the hole by turning the kibbeh ball and pressing its inside walls gently against your palm. Try to get a thin shell, making sure it is uniformly thick. It is important to moisturize your hands in cold water as you work in order to give a smooth finish to the kibbeh.

Fill the hole with 2 teaspoons of stuffing and close it, forming an oval shape with a pointed end. Set aside on a tray.

In a deep frying pan, heat the 6 cups of vegetable oil and deep-fry the kibbeh in batches until brown.

Serve hot or at room temperature.