INGREDIENTS FOR FILLING:

4 lg. onions chopped fine
2 tbsp. chopped parsley
1 lb. ground lamb
1/4 chopped green pepper
1 tsp. salt and pepper

Fry meat on medium, stirring occasionally. Add all ingredients, and cook slow about 30 minutes or longer. Keep stirring. When meat starts to turn dark take off of stove; let cool in refrigerator.

OUTSIDE LAYER INGREDIENTS:

1 lb. ground lamb
1 c. very fine bulghour, wheat

Put some water in cup to soften wheat. Knead lamb. Salt and pepper. Add a little water from time to time. At same time, add some wheat until all wheat is used up. Knead for 20 minutes until soft. Dip hands in cold water. Make balls size of large walnuts. Make dent in middle with thumb, the thinner the better. Place filling in holes. Bring edges together sealing top smooth with fingers. Make broth by boiling bone. Add tomato sauce (if desired you may use boullion cubes). Drop kufta in broth a few at a time. Cover and cook about 8 to 10 minutes. Kufta will rise to surface. Remove with strainer spoon so as not to puncture kufta. Serve immediately with or without broth. If any meat and wheat mixture is left, shape in balls and cook same as kufta.