Kibbeh

Ingredients:

1/2 kilo lean lamb from the leg
1/2 kilo cracked wheat
1 medium onion
1 tsp. salt
1/2 tsp. allspice
1 cup butter
bowl of water with ice

Kibbeh stuffing:

14 oz. ground lamb from neck
2 medium onions
3/4 cup pine nuts
1 tsp. salt
1/4 tsp. Pepper
1/4 tsp. cinnamon

Preparation:

Wash cracked wheat and squeeze out the water. Put the lamb through the fine blade of meat grinder and then pound it to a paste. Chop onion very fine and pound with sail and allspice. Put onion and meat through the grinder once together. Knead meat mixture with cracked wheat, dipping hands in ice water to keep meat smooth. Put mixture through grinder, adding ice water as required for smoothness. Set aside and prepare stuffing.

Stuffing: grind lamb once and mix with minced onions and spices. Sautee in skillet with vegetable oil. Sautee pine nuts until brown. Butter a large round baking pan and pat in a smooth layer of kibbe about half an inch thick. Spread stuffing in a second layer over the kibbe. Shape a second slightly thicker layer of kibbe on a large plate and place layer on top of stuffing. Score surface of top layer with a knife to make a diamond pattern. Poke a hole with finger in middle of loaf. Run a knife around the edge of pan and pour melted butter around sides. Dot surface with butter, place in hot oven for about 20 minutes, or until browned. Garnish with pine nuts. Serves six.

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