2 lbs. ground, lean lamb (or lamb & beef, mixed)
2 c. fine or medium wheat (burghul)
1 onion, ground fine or grated
Salt, pepper & cinnamon to taste

FILLING:

1 lb. lamb, coarsely ground
1/4 c. pine nuts (snoobar)
Salt & pepper to taste

FILLING: Brown together in skillet. Labanee may be added to filling mixture (optional).

Wash burghul several times and drain. Mix with ground meat, onion and spices. Add cold water and knead to soften. Butter a 10 x 14 inch baking dish or pan. Divide kibbee mixture in half. Moisten hands with cold water, using half of kibbee, spread bottom layer evenly. Spread filling on bottom layer. Wish remaining kibbee, pat out small portions and place over filling. Moisten hands and smooth top layer. Cut in diamond shape. Dot top with 1/4 cup of butter and 1 tablespoon of oil. Bake in preheated 450 degree oven 30 to 40 minutes. Serve hot.