4 c. fine wheat (burghul)
Salt to taste
4 c. flour
Cold water

Wash wheat and let it soak for 15 minutes. Squeeze the wheat as dry as possible; add salt and mix well. Add flour, gradually moistening as needed until all the flour has been used. Make balls (ih-raas) and fill with the following stuffing:

3 lb. ground lamb
2 cans tomato paste
Allspice and salt to taste
2 med. onions
Lemon juice

Saute the onion until golden. Add lamb and saute again; add lemon juice, tomato paste, allspice, and salt to taste. The (ih-raas) must be fried slowly in a deep pan of oil until golden brown.

To keep this completely meatless--saute onions, pine nuts, walnuts and flavor with pomegranate juice, salt and pepper.