Chop and fry an onion on the side in 1/4 cup of olive oil.

Fry pine nuts on the side over medium-high heat, constantly stirring, for about five minutes or until golden brown.

Combine the pine nuts and the onions, salt to taste, fry together for a few minutes, and set to cool. 

Fillet the fish. Cut the filleted fish meat into 1-inch pieces.

Add them to a food processor. Add the spices, a teaspoon of each, to the food processor.

Add the citrus peel. Pulse in the food processor.

Add water for consistency as needed (see the film) to form the kibbeh mix.

Transfer kibbeh mix to a plate.

Shape the kibbeh mix by rolling a golf ball size of kibbeh in your hand. Insert your forefinger into the kibbeh ball as you squeeze and rotate the kibbeh ball in the other hand (see the film). You can have a little bowl of water on the side to dab your fingers if the kibbeh dough is too sticky. Place a teaspoon of the onions and pine nuts into the hollowed out kibbeh ball. Close the kibbeh ball. Set aside.

Deep fry the kibbeh 3-4 at a time in a few inches of vegetable oil on high heat. Only add the kibbeh balls to the oil once the oil is very hot. Otherwise, the kibbeh balls will absorb all of the oil leaving you with greasy kibbeh balls. To test the heat of the oil so that it is at the perfect temperature, place a bit of the kibbeh mix in the oil and wait until it sizzles and rises to the surface. At this point, the oil will be hot enough. Allow the kibbeh balls to cook for 6-7 minutes in the oil until they are a deep brown. Rotate them after the first 3 minutes.

Enjoy!