1 1/2 cups bulgur
1 cup flour
1/4 cup milk
salt and pepper to taste
4 tablespoons butter
4 medium onions, chopped
6 cloves garlic, crushed
1 cup pulverized almonds
2 cups cooked chickpeas
1 cup lemon juice
1 teaspoon thyme
1 teaspoon allspice
1/2 teaspoon nutmeg
1/4 teaspoon cayenne
8 cups water
extra salt and pepper

Soak bulgur in water for 10 minutes; then drain in a strainer, pressing out as much water as possible.

Place bulgur, flour, milk, salt, and pepper in a mixing bowl; then mix and knead dough, adding more flour or milk if necessary. Form dough into balls the size of golf balls and set aside.

Heat butter in a saucepan and sauté onions and garlic for about 10 minutes. Move half the onion-garlic mixture to a mixing bowl, leaving the remainder in the saucepan.

Add almonds to the onions in the mixing bowl and combine. Divide into portions equal to number of balls and set aside.

Wet hands and place a ball of dough in the palm of one hand. With a finger of the other hand make a 3/4-inch-deep hole in the middle, then twirl ball around finger until a hollow shell is formed. Stuff with a portion of onion-almond mixture; then seal and reshape into a sphere. Continue until all balls are used, wetting hands each time.

Place the remaining ingredients, including a little extra salt and pepper in the saucepan containing the reserved sautéed onions and garlic. Bring to a boil. Slip in spheres, then cover saucepan. Cook over medium heat for 40 minutes. Serve dumplings piping hot with sauce from the pot.