Kibbah Recipe

2 cups medium bulgur wheat
2 pounds diced lean lamb
1 medium onion
1 tsp salt
2 tsp Kibbeh Spice Blend (see box below to order)
Ice chips (as needed)
Butter (to taste)
Place the bulgur wheat in a bowl, cover with cold water and leave to soak for 10 minutes. Drain the bulgur in a colander and squeeze out as much moisture as possible. Place the drained bulgur in a dish and chill it along with the lamb for at least 1 hour.

Grind the meat twice in a meat grinder. Grind the onion twice and combine it with the lamb, bulgur, salt, Kibbeh Spice Blend. Pass this mixture through the grinder twice, adding a little ice chips if mixture begins to feel warm.

Place the kibbeh in a bowl and knead it to a smooth paste, adding iced chips when necessary. Place the kibbeh on a plate, cover it with plastic wrap and chill thoroughly. (NOTE: Some people eat Kibbeh raw at this point)

Butter a loaf pan; put the Kibbeh in the pan and dot with butter. Bake in the oven at 350 degrees for 20 minutes (or until browned all the way through).