Kibbeh(Ground Lamb and Burghul)

Place burghul in a bowl, cover with cold water and leave to soak for 10 minutes.

Drain in a sieve and press with back of spoon to remove as much moisture as possible. Tip into a flat dish, spread out and chill in refrigerator for 1 to 2 hours.

This also dries it further.

Trim all fat and fine skin from meat and cut into cubes.

Chill for 1 hour, if not very cold.

Pass meat through grinder twice, using fine screen.

Grind onion twice and combine with meat, burghul, salt, pepper and allspice.

Pass through grinder twice, adding a little iced water or ice chips, if mixture feels warm.

Knead to a smooth, light paste with hands, adding iced water or ice chips when necessary. Cover and chill until required.