----------------------------------STUFFING---------------------------------- 2 tb Olive oil

1 lb Coarsely ground lamb

2 tb Pine nuts

1 lg Onion; finely chopped

Salt to taste Ground allspice; to taste -----------------------------------KIBBEE----------------------------------- 1 1/2 c Fine bulgur

2 lb Ground lamb; finely ground

1/4 c Cold water

2 Medium onion; grated

2 ts Salt

1/2 ts Ground allspice

1 pn Nutmeg; grated, pinch

1 pn Cayenne pepper (optional)

3 tb Butter; room temperature

Preheat the oven to 375F. Make the stuffing. Heat the oil in a saucepan and add the coarsely ground lamb, the pine nuts, onion, salt, and allspice. Cook, stirring, until browned. Set aside to cool as you make the kibbee base. Make the kibbee. Soak the bulgur in water to cover for 10 minutes or until softened. Drain well. Add the finely ground lamb, cold water, and onions and knead the mixture well. Keep moistening your hands so the mixture does not stick to them. Knead in the spices. Some like a thick kibbee, some a flatter one. About 1 1/2 inches is a good height. Depending on the height you want, butter a round or rectuangular baking pan with 1 Tbl of the butter. (About 10 inches in diameter is fine for 1 1/2-inch high kibbee.) With wet hands, press half the kibbee mixture into the pan, patting it level. Spread the stuffing evenly over the base. Cover with the rest of the kibbee mixture and pat with moistened hands. With a knife dipped in cold water, cut a diamond pattern through the layers. Dot with the remaining butter. Bake for 10 minutes, then lower the heat to 325F. Bake for another 10 to 15 minutes, or until browned and bubbling. Do not overcook. Serve hot with yogurt and salad. Instead of making if one big fat kibbee, I like to make "meatballs." I take about 2 Tbl of meat mixture and flatten in the palm of my hand. Then I take about 1-2 tsp of filling and put that in the middle of the meat. Then I take another 2 Tbl of meat mixture, flatten and place over the meat with the filling. Shape into oval-shaped meatballs. Bake the same way as above. Shared by Rita Taule, Prodigy ID# BTVC62A.