“it's a very popular side dish in lebabnon and middle east”
1 12 pieces

Ingredients Nutrition


  1. first soak the burghul in water for 20 minutes.
  2. then drain and let dry for about 30 minutes
  3. filling:.
  4. heat a pan and add the ghee and the onion until it's golden brown , then add the ground meat and stir it until it's color starts to turn almost white , add the water and turn the heat down and let it cook for about 15 minutes then add the pinuts , raisins , salt ,pepper , cinnamon and nut meg , and cook it for another 10 minutes and set it aside .
  5. outer shell:.
  6. meanwhile put the ground meat in a food processor and work it until it's soft.
  7. you can use a mortar and pestol if you have one around.
  8. then add the burghul and minced onion to the meat.
  9. and mix it with your hands.
  10. divid it into equal size balls , wet your hands with water and try to shape each ball into an egg then make a hole in the middle and add some of the filling, and shape it again into an egg
  11. then deep fry into vegtable oil until it's brown in color.

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