Kubba lahme (kubba with meat)

Instructions

1. Put the bulgur in a bowl, cover with cold water and let it swell for 15 minutes, then drain while pressing.
2. Sauté the chopped onion in oil until translucent, add the meat, cinnamon, salt and pepper, and cook for 8 minutes, crumbling it as you go.
3. Stir the crushed walnuts into the filling, then let it cool.
4. Knead the drained bulgur with the salt until you get a smooth, elastic dough, moistening it lightly if needed.
5. Form a ball of dough, hollow it out with your thumb to make a shell, fill it with the filling and close it into a small olive shape.
6. Plunge the kubbas into hot oil at 170 °C for 6 to 8 minutes, until golden brown.
7. Drain and serve with a green salad and yogurt.