Main Ingredients:

1 1/2 c. fine burghul wheat2 pound of the leanest meat available, lamb or beef2 medium onions, chopped fine1 t pepper1 t allspice1/4 t cinnamon1 pinch hot cayenne pepper1 t dried mint leaves4 sprigs fresh parsley5 Tablespoons olive oil

Cooking Preparation of the Recipe:

Soak the burghul in cold water for 10 minutes. Drain and squeeze out excess water. Set aside. Use a food processor to finely grind the meat. Transfer the meat to a large mixing bowl and add the burghul and all remaining ingredients except parsley and the olive oil. Mix well. Process small portions at a time using the food processor until all is well ground. Place on a serving platter and chill well. Remove just before serving. Garnish with olive oil and parsley.Eaten in the Middle East by using flat bread as scoops

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