Kuba

Filling Ingredients:
1 pound of ground beef or lamb
2 large onions, peeled and finely chopped
½ cup finely chopped green pepper
3 tbsp of chopped parsley
¼ cup of pine nuts, toasted and chopped
1 teaspoon of paprika
½ teaspoon finely chopped mint leaves
½ teaspoon each of salt, freshly ground black pepper, and ground cinnamon
Outside cover:
1 ½ pounds of lamb, finally ground
1 medium onion, peeled and finely chopped
Salt and freshly ground black pepper to taste
1 tbsp chopped parsley
¾ fine bulgur, soaked 20 minutes in water and drained
Directions for filling
Fry the meat until lightly browned. Add the onions and simmer for 30 minutes. Add the green pepper and parsley. Cook for 10 minutes. Add the remaining ingredients and stir. Let it chill completely. Shape into balls the size of small walnut.
Directions for Outside Cover
Mix all the all outside ingredients together. Beat the mixture in an electric mixer until light and fluffy, 10 to 15 minutes. Dip your hands in cold water, and then shape meatballs twice the size of walnuts. Make a dent in the middle of each ball, pressing all around the inside wall to make an opening for the filling, the thinner the wall the better. Place some filling in each hole. Seal and smooth surface with wet fingers.
Place the kufta, a few at a time, in boiling chicken stock. Cover and simmer for 8-10 minutes. When the Kufta rises to the top, they are done. You can serve with homemade yogurt.