Fried Kibbeh Balls

A wonderful Lebanese appetiser! With this you need to make two seperate mixes, one for the outside shell and one for the filling.

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   1. First make the outside shell. Place the onions and chicken in a good processor and whizz to form a very fine mixture. Stir in the semolina and the salt and pepper. Leave the mixture in the fridge for 10 minutes; this makes it easier to handle.
   
   2. To make the filling, heat 1 tbsp of the oil in a frying pan and fry the pine nuts until light brown. Be careful not to burn them as they will taste bitter. Set aside.
   
   3. Saute the onions until soft in the remaining oil. Add the allspice and cinnamon and cook for a further 2 minutes so that the flavour infuses. Stir in the meat and continue to cook until it is brown. Remove from heat. Place in a food processor and whiz just briefly to combine the mixture. Add the pine nuts and the raisins and season with salt and pepper. The filling is now ready to be combined with the raw kibbeh mix that will form the ouside shell.
   
   4. Heat the oil in a deep-fryer to 375C/190F or until it is hot enough to brown a cube of bread in 30 seconds. Take a walnut-size amount of the shell mixture and flatten it in the palm of your hand. Then take 1-2 tsp of the filling mixture and put it in the middle of the shell. Gently wrap the shall around the filling and, using wet hands, roll the kibbeh into an egg shape.
   
   5. Add the kibbeh to the oil in batches and fry for approx 3 minutes or until golden brown. Remove, place on kitchen paper and keep warm in a low oven.
   
   Serve hot or warm with aubergine dip, hummus or tahini and a salad.