Title: Basic kibbi
 Categories: Beef, Lebanese, Lamb
      Yield: 1 Servings
 
  2 2/3 c  Bulgur; * see note
      1 lg Onion; grated
      2 tb Salt
    1/4 ts Pepper
    1/8 ts Cinnamon
    1/8 ts Allspice
      2 lb Ground lamb or beef
 
  * Add an additional 1/2 cup when using lamb.
  
  Cover bulgur with cold water, soak for 10 minutes. Drain and press
  between palms of hand to remove excess water. Work onions and spices
  together with fingers. Knead meat and spices together thoroughly; add
  crushed wheat and continue kneading. Dip hands in ice water while
  kneading in order to soften kibbi. (Ingredients must be kept cold.)
  Run the kneaded mixture through a meat grinder one to three times for
  a finer consistency.
  
  Note: When using beef, 1 1/4 teaspoon of ground sweet basil may be
  added.
  
  Recipe