1- Boil bulgur in plenty of water until soft. Drain and set aside.
2- Melt margarine and lightly brown chopped onions and pine nuts.
3- Add 350 grams of meat and saute until juices evaporate. Remove from heat.
4- Add pepper, salt, cummin, crushed walnuts, currants and choped parsley. Mix.
5- In a large bowl, combine the remainder of meat with the bulgur. Add cayenne
pepper and egg. Mix and knead well.
6- Take a large walnut sized piece of mixture and roll into a ball. With index
finger, make a hole and push the inside, making a large cavity. Stuff the cavity
with the meat mixture,press hole with fingers to close. Lightly press meatball
in palm of hand to shape like an egg.
7- Repeat procedure, making as many meatballs as possible.
8- Add meatballs to salted boiling water and boil for 5 minutes. Remove and drain
on absorbent paper.
9- Heat oil in frypan and lightly fry meatballs until golden brown. Drain and serve.
