fort the Filling:

Use oil to fry the diced onions till they are soft.

In a bowl mix the remaining ingredients for the filling,then add in the fried onions.Mix again and leave to cool.

For the Kibbeh:

Mix all the kibbeh ingredients. Knead till smooth and doughy-like. You can add a little water if the mix gets too sticky.

Lay down a nylon sheet, place a hand full of kibbeh dough at the center and cover with another nylon sheet to prevent from sticking.

With a rolling pin, flatten the kibbeh to form a circle. Use a circular object like a lid or plate around 15 cm in diameter, to even out the shape.

Spread around 2 tablespoons of filling over the kibbeh circle, leaving some space at the edges.

Flatten another kibbeh ball to form a circle the same size as before and place it over the layer of filling and press with your hands to seal the edges.

Cover with a nylon sheet, and go over it with a rolling pin, using just enough pressure to get the 3 layers to stick together.(kebbeh, filling)

Boil water with salt in a pot (wider than the kibbeh circles), slowly drop in the kibbeh circles and cook for around 15 minutes.

Take out the kibbeh and let it drain before serving.

Repeat the process for the remaining kibbeh dough.