Serves 6-8 Ingredients: 500 gm minced lean beef 1 medium red onion (grated) 1 tsp crushed garlic 350 gm crushed bulgur wheat 1 egg (beaten) 1 tbsp each: parsley, coriander, dill leaves (finely chopped) Flour to coat meatballs Sunflower or corn oil (to fry) Salt + pepper + 7 spices + sumac + dried thyme + cumin Yoghurt Dip: 250 gm plain yoghurt 1 tsp crushed garlic 1 tsp dried mint (crushed) 1 large cucumber (peeled, diced) 1 tsp dill leaves (chopped) Salt (to taste) Method: Wash bulgur well under running tap water, until water becomes clear. Soak in tap water for 20-30 minutes. Drain bulgur completely by holding a handful of soaked bulgur in the palm of your hand and squeezing tightly to drain. Repeat procedure until whole quantity is drained. In a large bowl, mix by hand; bulgur, meat, onion, garlic, egg, leaves and seasoning, together. Form medium-sized balls and refrigerate, covered, for 30 minutes. Roll gently onto flour, to slightly coat. In a wide frying pan, shallow-fry meatballs, immediately after coating process is done. Do not overcrowd pan. Remove on kitchen paper towels. In a medium bowl, combine all dip ingredients together. Mix gently. Serve aside the warm meatballs.