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To prepare the shell:
Process onions, ground meats, coriander, allspice, cinnamon, salt and black pepper in a food processor until a paste is formed.
Transfer the mixture to a bowl. Add bulgur wheat and using damp hands combine your ingredients to make a dough. Refrigerate mixture.
To prepare the filling:
In a frying pan over medium heat heat olive oil. Sauté the onions until golden. Add the ground meats and stir occasionally until the meat is cooked through.
Add pine nuts, allspice, cinnamon, salt and black pepper. Stir to combine then remove from the heat. Set aside to cool a bit.
To shape the kibbeh:
Take the dough out of the fridge. With damp hands, shape the dough into palm-sized oval shaped circles.
Add 2 tbsp of filling in the middle of each circle and seal the dough on top. Shape the dough into an oval shape and place it on a baking sheet. Repeat until the quantities are finished.
To fry the kibbeh:
Place kibbeh balls in Actifry Express Snacking Grid. Brush the kibbeh balls with 1 tbsp of vegetable oil and fry for 20 minutes until golden.
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