Baghutz Kufta (Mrs. Grace Kazarian)

Description

Filling
2 lbs. plain peanut butter
4 ½ cups chopped onions (more if preferred)
1 ¼ cups fresh chopped fresh parsley (or 2/3 cup dried parsley)
3 tblsp. crushed dried mint
1 ½ tesp. cayenne pepper
1 ½ tesp. salt
1 tesp. black pepper
Mix all ingredients well and put aside (or refrigerate overnight)

(wash and skin chick peas before mixing)

Outside Shell
3 + ¼ cups fine bulghur (soak in a little cold water-soften)
2 + ½ cups cream of wheat
1 19 oz. can chick peas (1 cups + ¾ c)
1 tesp. salt
3 ¼ cups water (add bit more if too dry)

Drain water from chick peas & rinse well. Skin can be removed by rubbing each bean. Place peas in processor until grainy. Place in large bowl. Add rest of ingredients & mix well enough so shell will hold together. If dry when forming shells, dip fingers in bowl of water & try again. Shells have to be as thin as possible. Then fill with peanut butter filling & close. Heat water in large pan with a little salt. Bring to boil & one by one gently place kuftas in pan. Lower heat to between hi and med. Hi – if heat too high kuftas will crack. When water boils again cook kuftas for about 10 to 15 min or until they rise to the surface. With slotted spoon remove kuftas one at a time & place on clean dish towel or doubled paper towel. Sprinkle each while warm with paprika & let stand to cool.