2 1/4 lb. ground lamb
1-3 lb. burghul
2 med. onions
3/4 lb. mutton fat
1 tsp. allspice
4 tsp. salt

Soak the burghul for 10 minutes. Squeeze it out of the water. Mix it with the meat. Add chopped onions and add to them half of the salt and spices. Put all mix in food processor. Grind the mutton fat with the rest of salt and spices. Shape the kibbi into round slightly high mounds, making room in each for a little stuffing of the mutton fat. Mix with mashed onions and spices.

Then bottom part of these mounds is flat and the top part has a high rounded shape. Broil over charcoal basting the top of it with little of the fat or melted butter.