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Ingredients:


Dough:

2 cups fine burghul
1 cup flour
1/2 tsp salt
Water

Filling:

1/2 lb ground beef
1 chopped onion
1/2 cup pine nuts
2 tbsp olive oil
1/2 tsp cinnamon
1/2 tsp black pepper
1/2 tsp salt
4 tbsp water
Frying oil


Directions:


Filling:
Fry onion to golden
Add the beef and the pine nuts and fry for 10 minutes until cooked
Add the spices and 4 tbsp water, mix and cook for 10 more minutes
Set aside to cool down

Dough:

Wash the burghul and squeeze to drain all liquids
Mix all ingredients adding water as needed until a non sticky smooth dough is achieved

With wet hands pick some dough and make a ball about time and a half than a golf ball
Poke a finger in the ball and using the other hand press the dough around the finger to create an oval pocket (make sure the dough does not break, if it does, use water to glue it)
Fill with filling and close the opening to create mini football shape
Deep fry until brown and serve



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