|¾ pounds||Ground beef or lamb; ( very very lean)|
|4 tablespoons||Chopped mint leaves|
|1 tablespoon||Chopped parsley|
|Salt and pepper to taste|
|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
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