Kibbeh(Ground Lamb And Burghul)

• 3 c. burghul
• 1 kg (2 lb.) lean lamb or hogget (yearling mutton) from leg
• 1 large onion
• 3 tsp. salt
• 1 tsp. freshly ground black pepper
• 1 tsp. ground allspice
• iced water or ice chips (about 1/2 c.)

1. Food Grinder Method:
2. Place burghul in a bowl, cover with cold water and leave to soak for 10 minutes.
3. Drain in a sieve and press with back of spoon to remove as much moisture as possible. Tip into a flat dish, spread out and chill in refrigerator for 1 to 2 hours.
4. This also dries it further.
5. Trim all fat and fine skin from meat and cut into cubes.
6. Chill for 1 hour, if not very cold.
7. Pass meat through grinder twice, using fine screen.
8. Grind onion twice and combine with meat, burghul, salt, pepper and allspice.
9. Pass through grinder twice, adding a little iced water or ice chips, if mixture feels warm.
10. Knead to a smooth, light paste with hands, adding iced water or ice chips when necessary. Cover and chill until required.

burghul, lean lamb, onion, salt, freshly ground black pepper, ground allspice, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=938670 (may not work)