Soak the bulgur wheat for about half an hour, finely chop the onion

Sauté one onion and add 1/4 lb ground capon or diced into very small pieces, season with salt and seven spices, let it brown, remove from heat and set aside

In a bowl, place the rest of the meat, add the other onion, the bell pepper cut into pieces, and the mint leaves, add seven spices (available at Middle Eastern grocery stores), olive oil, and salt, mix and then process until very smooth

Remove excess water from the bulgur wheat and add to the processed meat, knead and divide into portions, shape into elongated balls

Insert your index finger into the meatball to make a hole, fill the hole with the sautéed meat you have set aside, close the edge, make sure it is oval and has pointed ends like a spindle shape

Fry in hot oil. You can freeze them