Step 1

• Mix the lamb with the finely chopped onion, the bulgur, the Fulful Bhar, and the salt. Combine well until you get a smooth, compact mixture.
• Add 1 glass of water and work again until you get a smooth paste. Set aside.
• Toast the pine nuts in a saucepan with a little olive oil. Drain and set aside.

Step 2

• Sauté the finely chopped onions over low heat, stirring occasionally. Add the minced meat and cook for 10 minutes, stirring constantly, until it changes color. Season with Fulfur Bhar, sumac, nutmeg, and salt. Stir in the pine nuts and mix well.

Step 3

• Divide the dough into egg-sized portions, make a well in the center, and fill with the minced meat. Close with the dough itself, giving it a slightly elongated shape.
• Fry in plenty of olive oil until completely golden brown and serve with a yogurt and mint sauce.