Title: Kibbee
 Categories: Lamb/mutton, Lebanese
      Yield: 6 Servings
 
      1    Leg of lamb (have fat &
           -bone removed; ground fine
           -twice) Approx. 4-5 pounds
      1 c  Bulgur wheat; soaked for
           -1/2 hour in warm water
      1 lg Onion; grated
           Salt; to taste
           Pepper; to taste
      1 ds Cinnamon
      1 ds Allspice
    1/3 c  Pine nuts
 
  Squish wheat in hands to remove water.  Then mix all ingredients well.
  Taste to see if you need more spices. (It's ok to eat this raw;
  indeed, it is considered a delicacy, although personally I prefer it
  cooked!)
  
  Grease a large baking pan, at least 13x9 or larger.
  
  Divide meat in half.  Make bottom layer.  Flatten with hands until
  even. Add pine nuts.
  
  Add top layer of meat and flatten until even.  Cut diagonal lines in
  both directions, not all the way through, so have diamond pattern.
  Dot well with butter and Crisco, more butter (or margarine) than
  Crisco. Use half teaspoonfuls at a time.  Should be a pat every
  couple inches or so...
  
  Bake for 1 1/2 hours at 350 degrees, or until brown.
  
                     From: v313mdm8@ubvmsd.cc.buffalo.edu (ROCHELLE
  NEWMAN) Submitted By SAM WARING
   On MON, 20 NOV 1995 145749 GMT