Yield: 1 Servings
Measure | Ingredient |
---|---|
¾ pounds | Bulghur |
¾ pounds | Ground beef or lamb; ( very very lean) |
1 \N | Onion |
4 tablespoons | Chopped mint leaves |
1 tablespoon | Chopped parsley |
1 teaspoon | Oregano |
1 teaspoon | Thyme |
1 teaspoon | Cumin |
1 teaspoon | Cinnamon |
\N \N | Salt and pepper to taste |
\N \N | Oil for frying |
Soak burghul in water for 20 minutes . Squeeze out as much watr as possible, using a cheesecloth or your hands. Place ½ the onion, the burghul, ½ lb of the beef, and the herbs in a food processor and run the machine to grind it into a fine dough.It should look like a thick paste.
Add a little water if it becomes too hard. Season with salt, pepper, ½ tspcumin and 1/2tsp cinnamon. Chill.
Prepare the filling: Chop half an onion and cook it in 1 tbs oil until translucent. add the beef and stir until all red has disappeared. Season with salt, pepper and the rest of the spices.
Wet your hands with a little water, make golf size balls with the dough and using a finger make a hole in each patty, aiming at having a thin wall.
Place 2 tsps filling inside each patty and close giving them an oval shape.
Deep fry in plenty of hot oil. Serve with lemon wedges.
Notes: You may bake it too, in which case you spread half the dough in a pyrex, top with filling and top with dough. Bake at 350 F for 40 minutes.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky <miriamp@...> on Dec 14, 1997