Lebanese Kibbe

Kibbe Filling:--
250 g lamb mince
250 g beef mince
2-3 onions chopped
1 tsp SIDS CRAZY SALT
1 tsp 7 spice
1½ tbsp Kibbeh Spices
1 tbsp SIDS SALT & PEPPER
1 cup chopped walnuts
2 tbsp sumac
Kibbeh Casing:--
1 kg fine bulgur wheat
1 kg mince meat
2 onions
1½ tbsp Kibbeh Spices
1½ tbsp cornflour
1 tsp 7 spice
2 tbsp SIDS SALT & PEPPER
rice bran oil

Soak the bulgur wheat in enough water to cover and set aside.
To make the filling, sauté the chopped onions in oil until golden on medium low heat.
Add 500 g of minced meat to the onions, a good sprinkle of SIDS CRAZY SALT and cook out the meat on medium high heat.
Add the 7 spice, kamouneh spices, SIDS SALT & PEPPER and use the back of your wooden spoon to break up the meat.
When it is cooked, turn off the heat and add the sumac and chopped walnuts. Taste to make any adjustments then cover and set aside.
Drain the bulgur wheat and add to a large bowl. Take out the kilo of meat and prepare food processor.
In several batches, add the bulgur wheat and equal amounts of meat to the food processor and process until it clumps together and starts to roll in the processor bowl.
Roughly chop 2 onions to go in the food processor along with the 7 spice, kamouneh spices, SIDS SALT & PEPPER. Blitz well.
When you have combined all the meat and bulgur wheat in a bowl, add the blitzed onion spice mix and the cornflour, then bring everything together preferably with your hands.
If it is too dry, add a bit of water. You don't want it too loose, sticky or crumbly but so it holds together nicely. If you don't mind tasting a bit of raw meat check a tiny bit for saltiness and adjust as necessary.
Add approx half a cup of oil to a small bowl which you can dip your fingers into when shaping the kibbeh to avoid sticking. Clean your table and arrange a workflow with a large clean tray, the oil, the filling and the casing mix.
Take some casings and roll into golf ball size, indent the middle then hollow out the inside with your index finger turning as you do so until you have a half shell. Add a spoon of filling and close up the casing. Compress well with your hands and shape into classic kibbeh morsels.
Line up the kibbeh on the tray until you finish the filling.
Deep fry your kibbeh morsels in oil and serve with yoghurt dip.