To make the kibbeh: Place burghul in bowl, cover with
cold water and stand for 15 mins. Drain burghul and squeeze
in hands to soften. Place the lamb in food processor and mince
to fine paste. Add the remainder of the ingredients (adding
water a little at a time) to the blender and mix. Remove and
To prepare the filling: Heat oil in pan, add onions
and cook till soft. Add nuts, cook until lightly browned. Add
lamb and spices, cook, stirring until lamb is browned.
Shape 1/4 cups of kibbeh into balls using damp hands. Hollow
out the centres using thumb, and place a rounded teaspoon (or
more) of filling inside. Shape kibbeh into ovals. Now deep-fry
the kibbeh in hot oil (in batches) until browned all over and
cooked through. Drain on absorbent paper. Serve with mezze.