For the shell: Combine the ground rice, matzo meal, oil, and spices in a bowl and mix to combine. Add the water gradually and knead until a soft and uniform dough comes together.

For the filling: In a large saute pan, heat 2 tablespoons of oil over medium heat. Fry the onion until golden and soft, about 8-10 minutes. Add the meat and spices, stirring occasionally until the meat has browned and cooked through. Set aside to completely cool.

Shape the kibbeh: Scoop 3 tablespoons of the shell dough into your hand. Carefully flatten the dough into an oval-shape, about 2-inches wide and 4-inches long. (Check out this video to see the technique.) Scoop 1½ tablespoons of the cooled meat filling onto the dough. Wrap the dough around the filling, sealing with your fingers as you go. With wet hands, form the kibbeh into torpedo shapes, with pointed ends and a round center.

Fry the kibbeh: Heat 3-4 inches of a neutral oil in a medium-sized pot to 350F. Deep fry the kibbeh in batches until they are golden-brown, rotating regularly, about 4-6 minutes. Remove the kibbeh from oil and drain on a paper towel.

Let cool slightly and serve with tahini sauce. Store kibbeh in an airtight container in the refrigerator for 3-4 days.