The trick to smooth, nicely shaped kibbeh is in getting the consistency right. This starts with the mince – it has to be finely ground enough so the fat can blend well with the meat, but it still needs some texture. Asking your butcher is always the best bet. Chill the food processor bowl for 20-30 minutes beforehand to help keep the meat chilled while you blend and shape it.
Begin this recipe a day ahead to soak the burghul.