In a medium-sized bowl, add in the Fine Bulgur and the ground wheat, and mix it together well.
Next, add in the salt, and then let the mixture rest for 20-25 minutes.
While you are letting the first half rest, go ahead and cook the filling. Fry up your ground beef in a non-stick frying pan. As the ground beef browns, add in your salt, black pepper, and toasted almonds.
While the meat is simmering, go back to your first half and add in ½ cup of room temperature water to the mixture and stir well.
Next, take 1 cup of the uncooked ground beef and mix it in (I used my hands to knead).
Then take that combination, and put it into your blender. Blend it until you get a one-toned color, and the texture is evenly spread.
Take that and create a medium/small ball shape and apply it to a pan coated in a baking sheet. Then take another sheet and put it over top of the ball you just made.
Using a roller, flatten out the ball into a thin pancake-like sheet
Using medium round pan cover or cutter, edge out a perfect circle, and then take off the top layer sheet to reveal your flattened batter with a circled ring outline. Take the same cutter and apply soft pressure to the dough to cut out the perfect circle, disregarding the outside pieces.
Take the meat you cooked up earlier and apply a decent amount on top of the circle batter, with about half an inch away from the edges.
Making another flattened circle following the same steps as 7 through 9, apply that overtop of the first circle, closing in the filling inside. Press the seams together to ensure they are sealed.
In a frying pan, apply the oil and let it heat up to a boil. Once boiling, place the Mosul Kubba into the pan, turning it every so often to avoid burning. Once the side facing down is golden brown, flip it over and allow the other side to cook.
Once fully cooked, take your Mosul Kubba out, cut it into fours, and enjoy!