Kibbeh bil shorba (bulgur dumplings in broth)

Instructions

1. Soak the bulgur in cold water for 20 minutes, then drain it and squeeze out the excess water well.
2. Knead the bulgur with half of the grated onions, salt and pepper until you have a smooth, soft dough.
3. Brown the meat with the remaining onions, cinnamon, cumin and salt for 8 minutes, then add the pine nuts and parsley.
4. Shape a ball of bulgur dough, hollow out the centre, spoon in some filling and seal it into a small olive shape.
5. Repeat with the remaining dough and filling, and set the dumplings out on a plate.
6. Heat the stock in a large pan, then gently lower in the kibbeh and simmer for 25 minutes.
7. Meanwhile, fry the reserved chopped onion in oil until golden and add it to the broth at the end.
8. Stir the lemon juice into the broth, adjust the seasoning and serve hot with lemon wedges.