180 g bulgur

Warm water

300 g minced beef

200 g onions, finely chopped

150 g minced beef

50 g butter

500 g oil, for frying

-   Soak the bulgur in warm water to soften.

-   Drain bulgur and blend with first quantity of minced beef and onions (reserving 1 tbsp for filling) in a food processor.

-   Measure butter in a sauté pan, place over high heat and brown the second quantity of beef and reserved onions.

-   Shape beef and bulgur mixture into a hollowed egg shape and stuff with the filling then seal the open end.

-   Fry in hot oil.

-   Add to the labaneyeh.