The filling of these savory bites is very similar to kobeba but much easier to make with wrappers rather than bulgur wheat. The original recipe uses tagarinas dough (egg noodle), which is cut into squares or circles and stuffed. This recipe uses wonton wraps and makes approximately 40 pieces. Can be served hot or cold.

Courtesy of Jeanne Massuda

Ingredients

Wonton wraps (round or cut into rounds)
1 lb. ground beef
1 onion chopped
Vegetable oil
4T chopped parsley
2T pine nuts
Egyptian Black pepper mix, to taste
Salt to taste

Instructions

In a skillet over medium high heat, brown the onion in oil until it just becomes translucent. Add the meat and sauté. Once everything is browned, add black pepper mix and salt to taste. Let it cook until all the juices have evaporated.
Drain the meat in a colander and cool slightly.
Add the parsley and pine nuts to the meat mixture.
Place 1 teaspoon of meat mix in each wonton wrap. Paint egg white or water along the edge of the wrap and fold over the wrap to close it. Press the edge of the wrap gently to seal. Repeat until all wontons are wrapped.
In a medium size pot, heat the oil (~2 in. deep) and fry the wontons, flipping part way. Watch the oil temperature, as the wontons will burn quickly, so it’s better to keep the oil temperature not too high. Remove from oil when golden brown and place on a plate with a paper towel to absorb the oil.