Classic fried kibbeh balls with a meat and nut filling
Add approx half a cup of sunflower 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 sunflower oil, the filling and the casing mix
Take some casing 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 (see video)
Line up the kibbeh on the tray until you finish the filling
Deep fry your kibbeh morsels in sunflower or vegetable oil and serve with yoghurt dip