Roughly chop the onion to go in the food processor along with the half a birds eye chilli. Blitz well and add to the bowl, roughly mixing everything together

Take batches of the mixture and run through the food processor until it starts to roll together after about 2 minutes, then return to the large bowl.

If the mixture 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 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 kibbeh casing mix

Roll a small ball of mixture in your hand, then flatten gently into a thick patties, smoothing the edges with your palm. Lay on a tray ready for frying

Heat up vegetable oil in a deep stainless steel pan, add a few kibbehs into the oil making sure you don't crowd them, and fry until golden. Avoid moving them until the edges become golden and they easily turn with a spatula.

Drain on kitchen paper and serve with yoghurt or salad.