QUIPES (DEEP FRIED BULGUR ROLLS)

Before starting to cook: Put the wheat in a bowl and cover with water. Then, add four more cups of water and let it sit overnight.

1 cup of whole wheat (bulgur)
water
1 1/4 lb. of ground beef
1 green pepper, cut in small cubes (about 1/2 cm)
1 small red onion, cut in small cubes (about 1/2 cm)
1/4 cup of raisins
1 tablespoon of tomato paste
2 leaves of basil, chopped finely
1 teaspoon of salt (or to taste)
Black ground pepper
2 cups of oil (for deep frying)

Drain the leftover water from the wheat. Squeeze the water out of the wheat.

Put the ground beef in a bowl, mix the pepper and the onion. Add a pinch of oregano, a pinch of pepper and a teaspoon of salt. Reserve half the meat.

In a shallow pan heat a tablespoon of oil. Add the ground beef and stir so it cooks uniformly.

Add raisins, two tablespoons of water, tomato paste, basil, salt, and pepper. Let simmer at medium heat. Adjust water when necessary. When the meat is ready let all the liquid evaporate, adjust salt to taste. Turn off the heat and reserve.

In a deep bowl mix in the meat that you had left uncooked, wheat, onion and pepper, herbs and spices. Put two tablespoons of the mixture in the palm of your hand. Flatten it and put a teaspoon of the cooked meat in the center. Roll the wheat mixture over it forming small rolls, seal the ends. Deep-fry immediately.

Serve warm.

Servings: 6