| 1 | Preheat the oven to 375°F. |
| 2 | Make the stuffing. |
| 3 | Heat the oil in a saucepan and add the coarsely ground lamb, the pine nuts, onion, salt, and allspice. |
| 4 | Cook, stirring, until browned. |
| 5 | Set aside to cool as you make the kibbee base. |
| 6 | Make the kibbee. |
| 7 | Soak the bulgur in water to cover for 10 minutes or until softened. |
| 8 | Drain well. |
| 9 | Add the finely ground lamb, cold water, and onions and knead the mixture well. |
| 10 | Keep moistening your hands so the mixture does not stick to them. |
| 11 | Knead in the spices. |
| 12 | Some like a thick kibbee, some a flatter one. |
| 13 | About 1 ?inches is a good height. |
| 14 | Depending on the height you want, butter a round or rectuangular baking pan with 1 tbl of the butter. |
| 15 | (about 10 inches in diameter is fine for 1 ?inch high kibbee). |
| 16 | With wet hands, press half the kibbee mixture into the pan, patting it level. |
| 17 | Spread the stuffing evenly over the base. |
| 18 | Cover with the rest of the kibbee mixture and pat with moistened hands. |
| 19 | With a knife dipped in cold water, cut a diamond pattern through the layers. |
| 20 | Dot with the remaining butter. |
| 21 | Bake for 10 minutes, then lower the heat to 325°F. |
| 22 | Bake for another 10 to 15 minutes, or until browned and bubbling. |
| 23 | Do not overcook. |
| 24 | Serve hot with yogurt and salad. |
| 25 | 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. |
| 26 | Then i take about 1-2 tsp of filling and put that in the middle of the meat. |
| 27 | Then i take another 2 tbl of meat mixture, flatten and place over the meat with the filling. |
| 28 | Shape into oval-shaped meatballs. |
| 29 | Bake the same way as above |
