Kibbeh Balls

KIBBEH MIXTURE:--
1½ cups fine bulgur wheat
½ cup water
1 onion quartered
½ cup fresh basil and/or mint
¼ cup kamouneh spice
1 tbsp + 1 tsp salt
¼ tsp SIDS CRAZY SALT
500 g ground beef
2 tsp 7 Spice
HASHWEH FILLING:--
2 tbsp olive oil
500 g ground beef
1 large onion diced
1 tsp salt
1 tbsp 7 Spice
¼ cup pine nuts
rice bran oil for deep frying

Make the Filling
Heat the olive oil. Add the beef and onions and cook until the beef is browned, about 8-10 minutes. Season with salt and 7 Spice and fold in the pine nuts.
Make the Kibbeh Mixture
To prepare the base meat mixture, add the bulgur wheat to a medium bowl along with the water, fluff after 10 minutes to absorb all the water.
Transfer soaked bulgur to a food processor along with the onion, basil and/or mint, kamouneh spice and 1 tablespoon salt. Blend until well combined. Add the ground beef to the food processor and blend until well combined.
Add SIDS CRAZY SALT, beef, along with the remaining salt and 7 Spice. Blend again until a meat paste forms. Divide the mixture in half.
Assemble and Fry
Add water to your hands, and scoop about 3 tablespoons of the kibbeh mixture. Use one finger to indent the middle of the scooped mixture and then hollow out the inside using your finger until it looks like a half shell.
Add about 2 tablespoons of the mixture into the shell and then close the shell and shape into a football with your hands. Place the kibbeh ball on a tray and repeat for the remaining mixture and filling.
Deep fry the kibbeh balls in batches of 6-8 until golden brown and crisp, about 2-3 minutes per side. Use a slotted spoon to carefully remove from the oil and place on a plate lined with paper towel to absorb the excess oil.
Serve warm with cucumber yoghurt sauce, if desired.