Rinse grains, it is possible to take in water and boil them very thick porridge. To do this, pour a little liquid in the pan to slightly bedspreads (1 cm), and after the water has evaporated too simmer on a slow fire for 20 minutes. Cool.

Until cooked porridge in a frying pan fry the mince and onions. Our slightly cooled porridge must be transformed into almost a homogeneous mass, grind in a meat grinder or in a food processor (I put them on the table and squeezed his hand until it was homogeneous). Then, coat hands in vegetable oil to get some of our dough and flatten it on the palm.

Put the stuffing.

Lift all the edges up and samypau them to give this form. But to make it elongated. The Arabs are doing two types.

Preparing them thus, it is necessary to fry on both sides in a well-heated vegetable oil. Also finished "the cube" can be frozen for future use and, already drawn and defrost, fry.

I really liked this dish can be eaten both hot and cold. The cooking process was led by my friend, a real Arab. BON APPETIT!!!