After the dough is chilled in the fridge, take it out and place it on the counter.
Divide the dough into pieces as big as an egg.
Using wet hands, take one of the dough balls and with your index finger, poke a hole into the ball. Rotate the ball so it shapes an empty cylinder with thin walls (as shown in the video).
Fill the ball with the filling, and using wet hands, bring the top together to seal it. It will look almost like a football.
If shaping the kibbeh as mentioned doesn't work for you, you can also flatten a dough ball in your hand, place a tablespoon of filling in the middle and then bring the kibbeh together on all sides using wet hands.
Repeat the steps until you run out of kibbeh dough.
Place all the prepares kibbeh on a baking sheet lined with parchment paper. Freeze for 30 minutes. This will help the kibbeh to stay together when frying.
Heat enough vegetable oil in a sauce pan to cover the kibbeh when deep frying. The oil should be hot enough that you see small bubbles. But it shouldn't be smoking or two hot otherwise the kibbeh will burn on the outside and raw on the inside.
Once the oil is hot, take the kibbeh balls out of the freezer and deep fry them in batches, moving them around gently to make sure they're fried on all sides.
Place them on a plate with paper towel to absorb the excess oil.
Serve warm or at room temperature with yogurt sauce.