Kibbee

• 4 c. (approximately 2 lb.) London Broil, ground twice
• 2 c. (1 lb.) fine burghul
• 1 medium onion, chopped fine or grated
• 1 level tsp. bahar (Syrian allspice)
• salt to taste
• pepper to taste
• cinnamon to taste
• 4 pats butter
• 4 Tbsp. oil
• ice cold water
• pine nuts

1. Lightly oil bottom and sides of 9 x 13-inch pan.
2. Wash burghul several times and soak for 10 minutes in cold water.
3. Add seasoning and onion to beef.
4. Drain burghul and mix thoroughly with meat mixture.
5. Grind mixture once or twice.
6. Knead well with ice cold water until mixture is soft.
7. Divide mixture in half, moisten hands with cold water and spread mixture evenly on bottom. Sprinkle washed pine nuts on bottom layer.
8. Make top layer with remaining mixture.
9. Smooth top and cut into diamond shapes (diagonal cuts).
10. Slide knife around edge of pan working Kibbee away from pan.
11. Make small holes with finger (1 in center and 2 each near top and bottom of tray).
12. Drizzle 4 tablespoons oil on top of Kibbee and add 4 pats of butter or margarine.
13. Bake 1 hour at 350u0b0.
14. Broil until brown.
15. Remove from oven and immediately sprinkle cold water over top of Kibbee.

broil, onion, level tsp, salt, pepper, cinnamon, pats butter, oil, water, nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=414041 (may not work)