Preheat the oven to 200°C.

To make the filling, add the beef mince into a large bowl with the pomegranate molasses, toasted pine nuts/sunflower seeds, 7-spice and ¾ tsp of salt.

Peel the onion and grate into the meat mixture. Using your hands, thoroughly mix together. Form the mixture into 16 meatballs. Place on a baking tray line with baking paper.

Bake the meatballs until golden brown and cooked through, 8-10 mins. Then let cool down slightly whilst making the dough.

To make the dough, add the bulgur, 7-spice, cumin and coriander seeds into a large mixing bowl and season with salt. Pour over 250ml of boiling water and set aside until absorbed, 8-10 mins.

Add the beef mince into a food processor with 20g of ice cubes, pulse until a smooth paste forms. Peel the onion.

Once the bulgur has absorbed the water, use a fork to fluff up the mixture, cooling it down a little. Add the processed meat into the bulgur, grate the onion in and add ½ tsp of salt.

Knead the meat mixture until it forms a pliable dough (if it feels too stiff, work in a few drops of cold water until smooth and pliable).

Divide the dough into 16 portions. Wet your hands and wrap each cooled meatball in a portion of dough, making sure to fully encase the meatball. Smooth the dough all around and press to compact the dough. Repeat with the remaining meatballs.

Fill a medium saucepan halfway up with oil and place over medium-high heat. Once hot (around 180°C) gently drop a few kibbeh in and fry until golden brown, 4-6 mins.

Use a slotted spoon to transfer the cooked kibbeh onto a wire rack or a plate lined with kitchen paper to drain.

Serve with the Muhammara.