Roll big balls out of the dough and set them aside.
Make an opening in the dough balls, insert a spoonful of meat, and close the opening.
In a pot, boil water with little salt and a dash of turmeric. When the water is boiling, flatten the stuffed Kibbeh balls into the shape of a flat full moon the size of a little plate. Put each kibbeh gently down into the boiling water, and boil it until it floats. Floating is a sign of the kibbeh being cooked through and ready to eat.
Serve immediately after they are cooked, or pan fry on both sides.