Holu kabab, stuffed meatballs from Kermanshah

Ingredients

• 400 g of lean meat
• 200 g of yellow split peas
• Two partially cooked potatoes
• 2 eggs
• salt
• pepper
• A pinch of turmeric
• A pinch of cinnamon
• frying oil
• Walnuts, grapes, and onion, for the filling.
• 250 ml of lemon juice
• 100 grams of sugar
• 250 ml of water

Pulse the meat in a food processor until it becomes elastic. Cook the split peas with salt, then mash them. Grate the cooked, peeled apples.

Combine the ground apples, mashed peas, meat, salt, pepper, cinnamon, turmeric, and eggs, mixing thoroughly until the mixture is sticky.

Take a portion of the meat mixture, add some grapes, walnuts, and fried onions, and shape it into an egg form. Fry the meatballs in the oil.

Place the meatballs in a baking dish. Mix the lemon juice, sugar, and water, then pour over the meatballs. Reduce the heat and cook until the sauce is absorbed.