Kibbeh Hamda (kibbeh in sour sauce)

Instructions

1. Mix the rinsed bulgur, the meat, the grated onion, the cumin, the pepper and the salt, then knead for 5 minutes until you have a smooth mixture.
2. Shape small oval dumplings the size of a walnut, pressing them firmly in your hand.
3. Fry the sliced onion in the olive oil, add the chopped chard and let it wilt for about ten minutes.
4. Add the flour, stir for a minute, then pour in the water and the lemon juice and bring to the boil, stirring.
5. Drop the dumplings and the chickpeas into the broth, and simmer gently for 40 minutes, shaking the pan from time to time.
6. Crush the garlic with a little salt, add it at the end of cooking and serve with white rice.