2 lbs. lean ground steak
1 lb. extra fine wheat germ
1 lg. onion, grated
1 1/2 tsp. allspice
2 tbsp. salt
1 tsp. pepper

Wash wheat three times with cold water; drain and let stand for 15 minutes. Sprinkle with salt and rub with your hands until the wheat sticks together, add the rest of the spices, onion, meat and mix together thoroughly. Add 1/2 cup ice water and mix again. Keep adding water, a bit at a time, until mixture sticks together well but not loose. Add additional salt and pepper to taste. May be eaten this way or cooked.

COOKED KIBBEE:

Grease bottom of 14"x10"x2" pan. Smooth half of kibbee mixture in a pan about 1/2" thick, spread filling over kibbee, pressing down. Spread the rest of kibbee a bit at a time over filling, wetting your hands and smooth it. Cut in diamond shapes. Loosen away from sides with a knife. Put a hole in the middle with your finger. Pour a cup of oil over it. Bake at 375 degrees for 30 minutes. Then put on top shelf, let brown a little longer.

KIBBEE FILLING:

2 tbsp. butter
1 lb. ground lamb or beef
1/4 c. pinenuts
1 finely chopped onion
Salt, pepper & allspice to taste

Melt butter in skillet, brown nuts golden, add meat and cook lightly. Add onions and spices, lower heat and cook until onions are translucent. Let cool before you fill the kibbee.