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    • Preparation time: 50 minutes
    • Cooking time: 30 minutes
    • Total time: 1 hour 20 minutes 60 minutes 20 minutes

    Serves: 6


    • Freshly ground black pepper
    • 450g bulghur wheat
    • 900g minced beef
    • 2 onions, finely chopped and 2 onions, grated
    • 50g chicken fat or vegetable shortening, finely chopped
    • 2 tablespoons pine nuts
    • Salt
    • 900g minced lamb
    • 2 tablespoons lemon juice
    • 2 tablespoons vegetable oil


    1. Cover the bulgar wheat with water and soak for 20 minutes. Put the beef mince in a large pestle and mortar and pound until tender. Alternatively, process very briefly in a food processor. Drain the bulgar and mix with the beef, finely chopped onions, chicken fat or shortening and pine nuts. Season. In another bowl, mix the lamb mince with the grated onions and lemon juice. Season.
    2. With wet hands, take a piece of the beef mixture. Place it in one palm and, with your index finger, make a hole in the centre, pushing the beef out on to your palm to make a thin layer. Fill the hole half way with some of the lamb. Moisten your hand again, close the beef around the lamb, and form a ball, 7-8cm across. Continue until you have used up all the meat.
    3. Heat the oil in a large, heavy frying pan. Fry the kobeiba until golden brown and cooked through. Drain on kitchen paper and serve hot with pitta bread or fried rice.

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