Soak the bulgur for 30 minutes, then drain it well and squeeze out any excess water.

Wash the chicken breast. Take a small piece and blend it in a food processor with half an onion, lemon peel, and mint leaves. Add the bulgur and blend until you get a smooth, cohesive dough. Add salt and a little of the mixed spices, then knead by hand.

Finely chop the remaining chicken breast with the onions. Sauté in a pan with olive oil, spices, and salt over medium heat until cooked through. Let the filling cool before using.

To shape the kibbeh, rub your hands with oil to prevent sticking. Take some dough, form it into a ball, make a hole in the center with your finger, fill it with the chicken mixture, then seal and shape as desired.

After shaping all the kibbeh, place them in the freezer for about an hour or longer before frying.

Heat oil until hot and deep-fry the kibbeh until golden brown. Enjoy!