|Bulgur||1 1⁄2 Pound|
|Ground lamb||2 Pound|
|Onion||1 Large, chopped|
|Ground lamb||1 Pound|
|Melted margarine||1⁄2 Cup (8 tbs) (For Top Of Kibbi Parsley)|
|Pine nuts||1⁄4 Cup (4 tbs)|
Preheat oven to 350°F.
Rinse wheat in pan of water and drain, then squeeze out all water with hands.
Add lamb, onion, salt and pepper and whirl, small amount at a time, in blender a few seconds, until smooth.
Spread half the mixture in greased shallow pan, 10 by 15 inches.
Start stuffing by sauteing 1 pound lamb in melted margarine over high heat, until lightly browned.
Remove from heat and stir in pine nuts, salt, pepper, cinnamon.
Spread stuffing evenly over mixture in baking pan.
Top with remaining wheat lamb mixture, patting evenly.
Score the kibbi in diamond shapes.
Pour stick of melted margarine over top, loosening and lifting edges so margarine may run down into pan.
Bake 25 minutes, then run briefly under broiler to brown top.
Cut in diamond shaped pieces and serve with parsley garnish and pita bread.