Kufta  Stuffed Meatballs Ingredients For the filling 1 lb. ground beef or lamb 2 large yellow onions, chopped 1/2 cup green bell pepper, chopped 3 tbsp. parsley, chopped 1/2 tsp. mint leaves, chopped 1/4 cup pine nuts, toasted and chopped 1 tsp. paprika 1/2 tsp. salt 1/2 tsp. black pepper 1/2 tsp. ground cinnamon 1/2 tsp. dried basil For the shell 1 1/2 lbs. ground lamb 3/4 cup fine bulgur 1 yellow onion, chopped 1 tbsp. parsley, chopped salt and pepper to taste For cooking 2 qts. chicken stock Instructions Prepare the filling by browning the ground meat until browned. Add the onions and cook together for 1/2 hour. Add green peppers and parsley and cook for an additional 10 minutes. Add the remaining ingredients and stir. Cool. Prepare the shell (keyma) by mixing all the ingredients together. Put the mixture into a food processor and blend until light and fluffy; depending on the size of your food processor you may have to do this on several batches. Take a little bit of the mixture and flatten in your hand. Fill the center with the filling mixture and cover up with the shell until you have a ball. Repeat until all the meatballs are made. Heat the chicken stock until boiling. Place the kofta in the stock and cook until they rise to the top, about 10 minutes. Serve.