1 lb. finely ground lamb (very lean, no fat; preferably from the leg)
1 c. fine burghul
Salt
Pepper
Allspice

R inse burghul (if prefer, soak for 15 minutes). Mix all ingredients and knead thoroughly. Season to taste. Can be served by placing it on a dish as a round layer of the mixture. Garnish and serve with sliced onions or fresh radishes. Also serve with olive oil.