Kibbet hamda (sorrel kibbeh)

Instructions

1. Soak the bulgur for 15 minutes, then drain it and knead it with the raw meat, salt, pepper and spices until you get a smooth dough.
2. For the filling, sauté the onion and pine nuts in olive oil, then add the spiced meat and cook for 8 minutes.
3. Shape the bulgur dough into balls, filling each with a little of the filling.
4. For the sauce, sauté the chopped sorrel in oil with the garlic, then add the water and the diluted flour.
5. Bring to the boil while stirring, then add the lemon juice, salt and pepper.
6. Drop the balls into the simmering sauce and cook gently for 30 minutes with the lid on.
7. Serve hot with white rice.