2 lb. lamb shanks, trimmed from all fat
1 can chick peas
8 sm. onions, peeled
2 tbsp. butter
2 c. sesame seed oil tahini
1 c. lemon juice
1 tsp. salt
2 qt. water
20 sm. balls made from Kibbee Nyee

Boil the lamb shanks in water. When foam appears on top drain off all the water. Wash the shanks and return to pot with fresh hot water and continue to skim off any foam that appears. Boil until meat is tender. Take out shanks and remove meat from bones.

Put meat back in pot and continue to boil. Fry onions slightly in butter. Add to stock and meat. Make tahini mixture by mixing tahini, 1 cup lemon juice, 1 teaspoon salt, 1 cup water. Pour over meat and stock. Add chick peas. Simmer 15 minutes. Add kibbee balls. Simmer 15 minutes until kibbee balls are tender.