2 lb. extra lean ground lamb
Cinnamon and allspice to taste
Whole pistachios and pine nuts
Salt and pepper to taste
Slivered garlic

Mix lamb, salt and pepper well and divide into 6 balls. Flatten each (egg shaped) about 1/3 inch thick. Sprinkle cinnamon and allspice on meat. Place garlic and pistachio and snoobar on top and roll like a jelly roll. Seal well and make it smooth.

When all are done, drop them into a 1 1/2 quart boiling water to which 1 tablespoon of salt has been added plus 1 quart of vinegar. Cook 10 minutes, cool and refrigerate or freeze until used.