Instructions

1. 1
   Fry the onions and the minced meat together. Add salt to taste.
2. 2
   Mix in raisins, pine nuts, and spices to taste.
3. 3
   Cool filling.
4. 4
   Combine the fine and coarse bulgur in a bowl. Cover the bulgur with a few centimeters of warm water. Let the bulgur soak for about 1 hour until it has absorbed some water.
5. 5
   Drain the bulgur. Use your hands to squeeze excess water out. Place drained bulgur in a bowl.
6. 6
   Combine semolina, turmeric, salt, and egg in a bowl. Knead everything together until the dough gets a little like chewing gum. Add up to ½ cup more more semolina if the dough is not sticky enough.
7. 7
   Roll big balls out of the dough and set them aside.
8. 8
   Make an opening in the dough balls, insert a spoonful of meat, and close the opening.
9. 9
   In a pot, boil water with little salt and a dash of turmeric. When the water is boiling, flatten the stuffed Kibbeh balls into the shape of a flat full moon the size of a little plate. Put each kibbeh gently down into the boiling water, and boil it until it floats. Floating is a sign of the kibbeh being cooked through and ready to eat.
10. 10
    Serve immediately after they are cooked, or pan fry on both sides.