Place the onion in a food processor and chop. Add the bulgur and cracked wheat, then mix in the mixed spice, black pepper, cumin, and salt. Process until the mixture forms a uniform dough.

Start shaping the dough by flattening small portions.

Fill each piece with the versatile filling (see my other recipes for details).

Seal the opening and shape into round balls. Repeat until all the dough is used.

Bring a pot of water with salt to a boil. Drop the kibbeh balls in one by one. Wait until they float to the surface.

Remove the kibbeh from the water and place in a strainer.

Once all are cooked, you can freeze them for later use. Serve hot and enjoy.