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1½ kg (48 oz)fine burghul (cracked wheat), washed and drained
1½ kg (48 oz) lean meat, finely ground for Kibbi
1 large onion, chopped
1 cup cold water
1 teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground black pepper
750 g (24 oz)minced meat
2 cups finely chopped onion
1 cup coarsely chopped and fried walnuts
½ cup fresh basil, finely chopped
500 g (16 oz) lamb fat, chopped
½ cup shortening or butter
¼ teaspoon salt
Soak burghul in water for 10 minutes, drain well, then press with your hands to get rid of excess water. Put aside.
Process onion and Kibbi meat in a food processor till fine. Mix burghul, salt, black pepper and cinnamon.
Process with meat till firm paste. Knead with wet hands. Cover with a clean cloth. Place in refrigerator for 30 minutes.
Fry onion with a dash of salt in shortening till tender. Add minced meat and salt, stirring, till tender. Add walnuts and fat, stir, remove from heat. Add basil. Mix.Divide meat mixture into balls (egg-size). Place a ball in a large ice cream scoop.Smooth paste into scoop using your wet hands. Place 2 tablespoons of filling mixture in centre of scoop.Smooth another kibbi ball using wet hands. Put over the filling in scoop. Moisten with cold water to seal.Turn scoop on your hand. Place kibbi ball on a tray. Repeat process with remaining quantity.Brush patties with butter or shortening char-grill till brown on both sides. Place on a platter and serve hot.
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