KUBBAH BIL BURGUL

KUBBAH BIL BURGUL
3C burgul
1 tsp Salt
1/2 tsp Cumin powder
1/2 tsp arabic mixed spices
Flour
Water
Vegetable oil for deep frying
How to prepare:
Soak burgul and cover with hot water for 2-3 hours until the absolved all the water. Then mince the burgul twice with food processor. Add salt, cumin, all spices and a little flour (If to hard add a little water) until become a soft mixture.

Filling:
2 tbsp Oil
500g ground beef/ lamb
3 medium Onion-chopped
1/2C Parsley- chopped
11/2 tsp salt
11/2 tsp Meat spices
11/2 tsp black pepper powder
1/4C Pine nuts/ crushed walnuts
How to prepare:
In a medium casserole heat oil and meat, stir until cooked and dry, add onion and cook until onions are transparent. Add salt, spices and black pepper. Then add the parsley, nuts and mix well, leave to cool

With wet hand, take medium sized pieces of burgul mixture, shape each one into an oval, making a spaces/hole in the center by pushing your finger through from one end to make hollow egg shape. (If soft add little flour)
Fill with meat filling. Close by pressing firmly on booth ends. Chill for 45 minutes. (Suitable for freezer).
Heat oil in a deep frying pan, fry until golden with medium heat. Serve hot
Note: A nutrition snack, suitable for buffets, parties, office, school, dinner etc...