Fried kibbeh (bulgur and meat parcels) recipe

Half-fill a heavy-bottomed pan with vegetable oil and heat to 180C or until a cube of bread browns within 30 seconds. Fry the kibbeh in batches for 4-5 mins, turning occasionally until crisp and golden. Remove using a slotted spoon and drain on kitchen paper. Serve with yogurt, hummus, salad and lemon wedges for squeezing over.