2 lb. finely ground lamb
2 c. bulghur wheat, fine, soaked in 2 c. water
1 tbsp. dried mint
1 tbsp. salt
1 tsp. black pepper
1 tsp. allspice
2 med. onions, grated
Cold water

FILLING:

3/4 lb. lamb meat
2 sm. onions, chopped
1/2 c. pine nuts
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. allspice

Prepare filling by frying all ingredients together well and set aside. Prepare kibbee by adding drained bulghur wheat to meat. Mix and knead well. Add seasonings. Knead well. Feed through meat grinder to combine all ingredients well and mix with small amount of cold water. Mixture should be firmer than for raw kibbee. Prepare baking tray with oil on the bottom. Carefully press 1/2 of the kibbee mixture and spread to cover top with remaining kibbee mixture. Press down firmly. Pat with cold water to smooth out. Cut into squares. Dot with butter (4 tablespoons, cut in pieces) and pour 1/2 cup of oil in top. Bake at 350 degrees for approximately 30-40 minutes until brown.