For the dough: Rinse the bulgur and leave a little water in it. Let it soak for 15 minutes. Then grind it using a meat grinder on a fine setting with two onions. Add dried mint, a pinch of spices, and salt. Knead the mixture a bit until the dough is ready to use. I prefer not to add meat to the dough—it turns out better and tastier this way.

For the filling: Finely chop the onions. Heat 1/4 cup oil in a pan and sauté the onions for a bit. Add the ground meat, spices, and bouillon. Cook over high heat, stirring, until the onions and meat are done. Let the mixture cool, then add walnuts to taste.