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May 14

Written by: SuperUser Account
Friday, May 14, 2010 

500gr fine grain, bulgur (bulgur is boiled and pounded)
250gr minced lamb
250gr  lean mutton, mince (not fatty)
1/5 tablespoon red mild,pepper flakes
1/5 tablespoon cumin
1 bunch parsley, diced
2 tablespoons margarine
2 onions, finely diced
500gr pine nuts
50gr currants
100gr walnuts (pounded)
black pepper

Melt the margarine in a saucepan, add the pine nuts and saute till light golden.
Add and saute the diced onions gently as well. Put the minced meat and currants,
into a saucepan and continue sauteeing till golden brown. Remove from heat and,
add the chopped parsley, salt, black pepper, pounded walnuts and blend. Allow to,
stand for a while. In the meantime, put bulgur on a large tray, add the red pepper,
cumin, salt and 1 glass of cold water and knead for half an hour to blend well.
Sprinkle water while kneading if the bulgur becomes sticky. When the bulgur becomes,
a light paste, add the twice minced mutton and continue kneading for another 15 minutes. 
When the mixture starts to feel like a paste, take small pieces of it and form egg-like balls.
Then, by turning the index finger rapidly inside the bulgur balls, make fine holes in them.
Fill the holes with saute which was set aside and sequeeze the cover the holes.
Grab a frying pan heat oil and fry the bulgur koftes,put them on a paper towel.Ready for serving 
NOTE: Although many restaurants and stores prefer to offer fried, bulgur koftes,
the traditional cooking method is boiling.

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