Yield: Around 20 kibbeh, depending on size
Brown the meat and onions in a small sauce pan, add the spices and water, and simmer for 20 minutes. Drain the meat and allow to cool while preparing the dough. Taste and adjust the seasonings.
Mix dough ingredients, adding water (first the rinse water and augmenting with more if needed) as needed for a firm, not dry, consistency. Put dough in kibbeh machine, cut 4" lengths, close at 1 end, use a bit of water to seal. Fill with meat, and close the other end with a damp finger. The kibbeh can be fried immediately or frozen for later frying. If you freeze them, do so in a single layer, covered tightly, on a cookie sheet. To fry the kibbeh, heat oil in a deep pot, and fry a few at a time until brown and crisp.
Machine and parts: The kibbeh attachments are available at Mansura, in Brooklyn, New York, between 2nd and 3rd on King's Highway.
If you do not have a kibbeh attachment or machine, you can try your luck at the traditional method. The object is to prepare a shell as narrow and as even as possible, about the length of your forefinger. Take an egg-sized piece of the kibbeh dough in the palm of your left hand. Using your right forefinger, make a hole in the dough, and slowly mold the dough around the right forefinger with the left hand to make a torpedo-shaped hollow shell, closed at one end (where the right forefinger tip is). Use a moistened finger to smooth any cracks. Fill with the assistance of a small, narrow spoon, and close the end of the kibbeh with a moistened finger, smoothing the entire length. Freeze for later or fry as above.
Serve kibbeh arranged in neatly layered rows on a large tray, accompanied by humous, tehina, and Israeli tomato/cucumber salad.