Instructions: Place the bulghour and water into a large bowl and let stand for 3-4 hours.

Place the ceci or garabanzo beans with their juice in a food processor or blender and process until well blended. Add all the above ingredients together and knead into a soft doughy mixture. Form into balls, [about 30] and depress the balls with your thumb to make a cavity in which to place the filling.

Filling:
4 yellow onions [chopped]

2 tablespoons olive oil
1 cup Armenian or Italian parsley [chopped]

1 tablespoon fresh mint leaves [chopped]

1 teaspoon fresh sweet basil [chopped]

Salt and pepper to taste
1 cup creamy peanut butter
1 cup pine nuts or chopped walnuts or a combination of both.

Saute the onions in the olive oil until limp and trans-lucent. Drain off any excess oil or liquid. Add the rest of the ingredients and mix well. Take a tablespoon of the filling mixture and place into the cavity in the bulghour balls. Bring the cavity edges together and seal the filling inside. Add 2 teaspoons of salt to stock pot of boiling water and cook the keufta until they float to the top.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.