Ingredients
The filling
- 1kg Wheat meat
- 300g onion
- 50g olive oil
- 100g sunflower seeds
- 50g Pomegranate molasses
- 1teaspoon salt
The sauce
- 300g Boiled chickpeas
- 100g tahini
- 100g Onions
- 1spoon turmeric
- 300g Water
- 50g Lemon Juice
- 50g orange juice
- 50g bu sfair juice
- 1teaspoon salt
- 1teaspoon rosemary
- 1/2 teaspoon Sweet pepper
Units:
Instructions
The dough
- Peel then steam the carrots. Add the washed bulgur and all chopped flavoring herbs and knead until you get stretchy dough.
- Cook the onions with some oil until they change color then add the meat, sunflower seeds, pomegranate molasses and salt.
- Cut a piece of the dough and shape it into a hollow ball.
- Fill the balls and close them tightly before steaming.
The sauce
- Blend the chickpeas with lemon, orange and bu sfair juices.
- Cook the onions with some oil then add the mixture of chickpeas with tahini and water and the rest of the seasoning until they boil.