Savoury kibbi balls

Ingredients:

250 g, 8 oz, 1 1/4 cups, fine burghul, cracked wheat
250 g, 8 oz, finely ground lean meat, ask for kibbi meat if available
1/2 teaspoon salt
1 small onion
1 cup iced water or ice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
3 cups vegetable oil, for deep fry
2 tablespoons olive oil
1/4 cup pomegranate thickened juice
3 tablespoons water
5 cloves garlic crushed with a dash of salt
200 g, 7 oz, minced meat
1 large onion, finely chopped
2 tablespoons fried pine nuts
A dash of salt
A dash of ground cinnamon
2 tablespoons shortening or butter

Preparation:

Filling:

Fry onion with shortening over low heat till tender, add meat and seasoning, turn to mix.
When meat is cooked, add pine nuts.
Remove from heat.

Prepare small kibbi balls, 5 cm.
Fill with prepared filling.
Fry till golden brown and cooked.
Place kibbi in a serving plate.
Mix pomegranate juice with garlic, water and oil and pour over balls.
Serve hot or cold.