Kibbeh

• 3 cups #3 cracked wheat
• 1 tablespoon freshly ground black pepper
• 1 tablespoon ground cinnamon
• 1 1/2 teaspoons ground allspice
• Pinch of ground cumin
• Pinch of cayenne pepper
• 3 white onions, grated
• 3 pounds lean ground beef (top round trimmed and ground twice)
• Vegetable oil, for frying

1. Put the cracked wheat in a large bowl and cover it with cool water.
2. Soak the wheat for 1 hour.
3. Stir together the black pepper, cinnamon, allspice, cumin, and cayenne.
4. Drain the wheat and squeeze out the remaining water.
5. Add the onions and spice blend and stir well to combine.
6. Using your hands, mix in the meat until everything is well distributed and the mixture starts to form a dough.
7. Form egg-size pieces of the meat mixture.
8. To fry the kibbeh, heat 1/2 inch oil in a deep skillet.
9. Working in batches, fry the kibbeh, turning to brown evenly on all sides, for 6 minutes or until cooked through.
10. Serve hot or at room temperature.
11. If desired, tuck a small chip of cold butter and a couple of toasted pine nuts or slivered almonds in the center of each kibbeh while you form them.
12. To bake the kibbeh, brush or spritz with olive oil and bake in a 375F.
13. oven for 15 minutes or until brown.
14. My good friend Donny Whitehead is a kibbeh master, always making enough to share.

cracked wheat, freshly ground black pepper, ground cinnamon, ground allspice, ground cumin, cayenne pepper, white onions, lean ground beef, vegetable oil

Taken from www.epicurious.com/recipes/food/views/kibbeh-378041 (may not work)