Kubba Bachaorma

Amounts of broth

Half a kilogram of lamb or beef mince for Kubba
3 cups of bulgur wheat, Soft White
Half a cup of semolina
Teaspoon salt
Medium onion, cut into four sections
Forget water for glomus
Kg of cow meat Shawarma marinated and fried
ASSISTANCE tomatoes (tomatoes), cut into small cubes and minced parsley

To prepare the broth

Wash bulgur and drain. In addition to semolina, meat, salt, onion and enough water to let alone components with each other.

Add more water to the mix to get the sticky dough Kubba.

Wet fingers with water and pinch to drive a small gland the size of grains of peaches to be empty inside.

Heat oil in a deep frying pan and fry the discs kippah, a rate of two tablets each time, frying until all the disks.

Flying discs kippah from hot oil with a spoon with holes and set aside.

Cut each disk Kubba horizontally to two.

Preparing shawarma and fry in the pan.

Stuffed each disk Kubba Bachaorma fried cubes and garnish with chopped tomatoes, parsley and clown.

Serve as a kind of delicious appetizers at parties and banquets.

You can double the amount of tablets to make shawarma gland above the cradle of the stuffed fried Shawarma