Ingredients

　　These little balls of meat and bulgur are poached in soups, in yogurt, and in meat stews with okra, eggplants, zucchini, quinces, and sour cherries. They should be cooked until they are very soft. Make a kibbeh mixture as in the method for kibbeh nayyeh (page 269) but using 1 1/2 cups bulgur. Process to a soft doughy paste. Wet your hands and roll into 3/4–1-inch balls.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf