Ingredients

• For the kibbe:
• 1 to 11/2 lb (500 to 700g) ground beef
• 2 cups bulgur (cracked wheat)
• 1 onion
• 1 tsp salt
• 1 tsp cumin
• 1/4 tsp pepper
• 1/4 tsp cinnamon
• For the filling:
• Cheese (I used Gruyère, cut into small cubes)

Directions

1. Wash burghul under running water then soak in water for about 10 minutes. Drain then press to remove moisture as much as possible.

2. Mash onion in the food processor then add minced meat in batches. Remove and place aside.

3. Mix meat mixture with burghul, salt, spices. Process well in batches into a firm paste.

4. Knead mixture with wet hands into a smooth paste. Put in refrigerator for 30 minutes covered with a piece of wet texture.

5. Divide paste into egg sized balls. Dip your hands in cold water then roll each ball between the palms of your hands until smooth. Make a hole in the middle with your forefinger. Work finger round in the hole until you have a shell of even thickness. Fill hole with cheese and close opening.

6. Moisten with cold water to seal well and to shape with two pointed sides. If any breaks appear in shell, close with wet fingers. Place balls on a tray. Heat oil in a pan then fry till brown evenly and cooked.

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