Kobe

Ingredients:

For the crust:
3 cups fine bulghur
1/4 lb ground beef
1 medium onion
2 cloves garlic
I tsp cumin powder
1 tsp salt
1/2 tsp ground black pepper
For the Filling:
1/2 lb ground beef
2 medium sized onion
3 cloves garlic
1/4 tsp ground cardamom
1/2 tsp ground cumin
1 bunch of parsley
salt and pepper to taste
1 oz. pine nuts (optional)
cooking oil

Directions:
1. Soak the fine bulgur in a very hot water for 10 minutes.
2.Meanwhile, chop the onion and garlic. sauté over low heat in oil.
3. Add the ground beef and cook over medium high heat for 3 minutes, then over medium low heat for 10 minutes, covered, stirring regularly.
4. Add cardamom, cumin, salt and pepper. Mix well and let it cool before adding the chopped parsley and pine nuts , if using. Mix thoroughly and set aside.
5. Drain the water from the fine bulghur completely.
6. If using meat grinder, mix the ground meat, fine bulghur, onion, garlic, spices, salt and pepper together. Do the process twice to make a fine dough.
7. To start making the kobe, prepare a bowl of tap water to constantly wet your hands, the dough and the meat mixture.
8. Get a tablespoon of the dough, flatten slightly in your hands, put a teaspoon of the meat mixture and make it round, making sure to close tightly on both ends of the ball to avoid bursting when frying. Continue the process for all the dough and meat mixture . Deep fry in oil until golden brown. Note: Kobe can be kept in the freezer for later cooking. Put in the plastic container, do not squeeze together, otherwise it will be hard to separate.