* '''''For the shells:'''''
* 250 g (8 oz) burghul (cracked wheat)
* 500 g (1 lb) minced beef
* 1 onion, roughly chopped
* Salt and freshly ground black pepper
* '''''For the filling:'''''
* 1 onion, finely chopped
* 2 tablespoons sunflower oil
* 2 tablespoons pine-nuts
* Good pinch of freshly ground white cumin seeds
* 500 g (1 lb) minced beef
* Salt and freshly ground black pepper
* Oil for deep frying

===Method===
* '''''For the shells:'''''
* Soak the bulghar 20 minutes in cold water, then drain or press dry in a cloth.
* Blend the meat, onion, salt and pepper in a food processor
* Process a second time, with the bulgar until the mixture can be worked like a dough
* Finish by hand kneading for a few minutes
* '''''For the filling:'''''
* In a frying pan, toast the pine-nuts until they are golden brown
* Add the oil and fry the onions until translucent and soft
* Add the meat, salt and pepper and cook until the meat is browned
* '''''Assembly:'''''
* Take an egg-sized portion of the shell mixture and roll into a ball
* Poke a hole in it with your finger and enlarge the hole to make a tiny container
* Press some stuffing into the hole and pinch the top to make a seal. They should be 'pointy' at each end. "Lebanese torpedoes
* Deep fry in small batches until golden brown
* Drain on kitchen towel and serve hot.

______________________________