2 lbs. 10 oz. lean meat (lamb or beef) pounded or ground very fine, 1 lb. 5 oz. burghul , 1 lb. 5 oz. mutton fat, 14 oz onions, 4 tsp. salt, 1 lb. butter, 1 tsp. spices (see below).

Grind meat and onions coarsely in a food chop-per. Then put this mixture into a “cutter” and add salt and pepper. Blend in “cutter” for about ten minutes. As cutter turns, add small cubes of ice to be ground with the mixture. This helps give the meat more consistency. At the end of ten minutes start adding the burghul. Continue blending ten minutes longer after all burghul has been added. The final mixture should be like soft dough to make it easy to shape into various styles of kibbeh.

Prepare kibbeh in large mounds making a hole inside each and stuffing it with same kind of stuffing as in No. 191. Arrange in a baking pan generously greased with melted butter. Bake in a hot oven and sprinkle or brush remainder of melted butter over moundes while they are baking. Kibbeh must come out of oven with a reddish brown colour.

By “spices” we mean cinnamon, sweet and hot peppers, mixed as follows: 2 oz. sweet pepper, 1 oz. hot pepper and 1/3 oz. cinnamon. Keep this mixture handy in a jar.