Kibbeh (15 pcs)

Put the bulgur in a bowl, pour boiling water over and let rest 5 minutes. Pour water away and push the fluid from the bulgur. Divide the bulgur over kitchen paper to absorbe the rest of the fluid. Mash bulgur, lamb meat, grated onion, flour, pimento, pepper and salt well in a kitchen machine. Place the mixture 1 hour in the fridge.

Heat the oil for the stuffing and fry the chopped onion soft in 3 minutes. Add ground beef, pimento and cinnamon and fry to crumbs in 3 minutes over high heat. Add bouillon and simmer 6 minutes over low heat, cover the pan partially. Remove from the heat. Chop the pine nuts roughly and stir, with the chopped mint, into the stuffing. Season with salt and pepper.

Make of 2 tblsp bulgur mixture 6 cm long rolls. Dip your hands in water and push a long opening with the finger in the middle. The opening must be long enough to hold 2 teaspoons of stuffing.

Close after filling and make an egg shape. Close little cracks by rubbing gently. Put the kibbeh on a plate with aluminium foil and place, uncovered, 1 hour in the fridge.

Fill a (deep-frying) pan for a third with oil and heat the oil to 180°C/360°F. Fry the kibbeh 2-3 minutes till brown. Drain on kitchen paper and serve hot.