Kibbeh

• 1/2 cup Bulgar wheat
• 1/2 cup chopped onion
• 1 garlic clove, minced
• 2 tablespoons oil
• 1 lb ground lamb (or beef)
• 3 tablespoons pine nuts, lightly toasted
• 3/4 teaspoon ground allspice
• 1/2 teaspoon salt
• 1/3 cup chopped onion
• 1 1/2 teaspoons salt
• 1 teaspoon ground allspice
• 1/4 cup butter

1. In a small bowl, soak bulgur in enough warm water to cover by 1 inch for 1 hour and drain.
2. In a skillet, cook 1/2 cup chopped onion and garlic clove in 2 tblsps oil over moderate heat for 5 minutes or until the onion is softened.
3. Add 1/4 of the ground lamb, pine nuts, 3/4 tsp allspice and 1/2 tsp salt and cook, stirring, for 5 minutes or until lamb is no longer pink.
4. In a bowl combine the remaining lamb, bulgur, 1/3 cup chopped onion, 1 1/2 tsps salt and 1 tsp allspice.
5. Spread half of raw lamb in a buttered 1-quart baking dish; cover with cooked lamb, and top with remaining raw lamb, smoothing top.
6. With a sharp knife, etch a diamond pattern on top of the ground lamb (where you intend to cut it once cooked), dot with butter and bake for 20-25 minutes.
7. Cut into 4 pieces and serve hot or chilled.
8. This is excellent eaten with tzatziki or plain greek-style yoghurt and Recipe #59667 Salad.

bulgar wheat, onion, garlic, oil, ground lamb, pine nuts, ground allspice, salt, onion, salt, ground allspice, butter

Taken from www.food.com/recipe/kibbeh-62891 (may not work)