First, rinse the bulgur wheat and soak it in warm water for 15 minutes.

Drain the bulgur, then add one onion, 1 tablespoon cumin, and salt. Grind the mixture twice through a meat grinder.

Mix in the lean ground meat and grind a third time. Adjust the salt in the dough and set it aside.

Prepare the filling by sautéing the fatty ground meat with finely chopped onion. Add black pepper, salt, and pine nuts.

Shape the dough by hand into cylinders, fill them with the meat mixture, and fry in hot oil. Serve hot.