INGREDIENTS:
OUTER SHELL
3 cups finely milled bulghour
3 cups water
2 cans of ceci or garabanzo beans
3 large eggs
3/4 cup all purpose flour
PREPARATION:
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 ingred- ients 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:
INGREDIENTS:
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.
DIRECTIONS:
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.

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