Kobeba – cracked burghul wheat stuffed with ground beef

We had this at least three times in Sudan and each time it was prepared by a different person in my family. Clearly, it’s a popular dish and it was interesting to see the slight differences in shape, color, and spices (sometimes it had nutmeg in it, which was new to me). My favorite preparation of this dish is when it’s made in a large baking tray, then cut into slices, rather than as individual balls, but this preparation is really tasty too.