2 lbs. lean ground lamb or beef
1 c. bulgar (crushed wheat)
1 med. onion
Salt and pepper to taste
1/2 c. clarified butter or melted butter
Ice water or ice

Wash the bulgar in cold water and drain well by taking handfuls and squeezing the water out. (It is a good idea to wash and drain the bulgar a few hours before making up this recipe. Keep it in the refrigerator until required.) Shred the onion and knead it into the meat together with the salt and pepper. Knead the bulgar into the meat mixture, adding an occasionally tablespoon of iced water or a small piece of ice to keep the mixture smooth and cold.

Grease with a little butter an 8 x 10 inch baking tray. With wet hands, smooth half of the Kibbee mixture into the tray, covering the bottom completely. Spread the meat and nut filling evenly over the Kibbee on the tray. Then cover the filling with the remainder of the Kibbee mixture. Cut deep horizontal or diagonal lines through both layers of the Kibbee to form square or diamond shapes so the butter can penetrate. Dot the remaining butter on top of Kibbee in the tray and bake in a 350 degree oven for approximately 1 hour. Serve as a main dish with salads, yogurt, or vegetables.

Meat and Nut Filling recipe to follow.