# Prepare the filling at first. Put vegetable oil into a pot and make it hot. Then add diced
onion on it.
# When the
onion pieces turn into yellow, add chopped
spinach in it and sauté the mixture over high heat until the
spinach pieces loose their freshness.
# Add crushed
walnut, salt, crushed red
pepper, black
pepper in it. Then break the egg into the mixture and sauté the mixture for a while and cover the lid of the pot.
# When cooling the mixture of
spinach, prepare the outer side of the meatballs. Rest the bulgur in 1 + 1/2 cups warm water for 10 minutes.
# At the end of the resting time, add ground meat, cumin, salt,
flour and 1 tbsp vegetable oil onto the bulgur. Wet your hands and knead the mixture for 10 minutes.
# Grease heat resistant small bowls with too much oil. Pick
lemon sized pieces from the mixture of bulgur. Shape them as patties between your palms, then fill them into the bowls firmly by giving the shape of the bowl to the mixture.
# Put the mixture of
spinach into the bowl also. Get a plate shaped mixture of bulgur and cover the filling with it.
# Repeat the same processes, until finishing all the mixture. Place the bowls into cold oven and cook them with 383 F for about 30-35 minutes.
# After removing the bowls from the oven, reverse them over the service plates.
