INGREDIENTS

1. 2 cups burghol (bulgur) wheat
2. 2 pounds ground lamb or beef
3. 2 large onions
4. 2 teaspoons salt
5. 1 teaspoon black pepper
6. 1 teaspoon ground cinnamon

Method:

1. Wash wheat several times in cold water. Allow wheat to stand in water for about 1 hour.
2. Finely grind meat and onions. Thoroughly mix with seasonings and wheat. If necessary, moisten hands in a small bowl filled with cold water.
3. Kibbeh may be fried, baked plain, broiled, or baked with a filling. When using a filling, spread half of kibbeh into a 10- by 10-inch pan that has been greased with butter; be sure to bring mixture all the way to the edge of pan. Add filling. Top with other half of kibbeh.
4. Run knife around edge of the pan to help seal layers together. Cut-no deeper than top layer.
5. Bake until brown.