Kibbee Nayyeh (Raw Lamb with Cracked Wheat) - use beef instead of lamb
1/2 lb. ground lamb for filling
1/2 large onion
2 tsp. allspice
1 Tbsps rendered butter
1/4 cup pine nuts
salt, pepper and to taste
Saute meat in pan with butter on medium heat. Drain most fat. Add diced onion, and brown. Add pine nuts and continue to brown. Turn off heat. Add spices. Set aside.
Divide Kibbee Nayyeh in 1/2. In an 8" x 8" baking pan. Spread 1/2 of the Kibbee. Evenly spread meat stuffing over the raw meat. Spread the other 1/2 of the Kibbee over the top. Dip hands in water, and smooth the top layer.
Cut through the layers in a diamond shape. Run knife around edge of pan. Bake at 425 for 35 mins., or until top is browned. Pour off excess fat. Cool 5 min before serving.