Lamb: Kibbee (all measures are approximate) by Recipe Cottage

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	Kibbee (all measures are approximate)

		1 leg of lamb - have fat and bones removed, and have it ground fine, twice 1 cup wheat - soak in warm water for 1/2 hour 1 large onion - grated salt (to taste) pepper (to taste) 2 shakes cinnamon allspice (again, shake twice) 1/3 cup snobar or pignoli seeds butter & crisco Preheat oven to 350 degrees. Mix all but the wheat and snobar together; Squeeze the wheat in your hands to remove the water; add to meat mixture and mix well. Taste to see if you need more spices. (As this dish is often served raw, this is not unusual). Grease a large baking pan (13x9 or larger). Divide meat in half; place one half in the pan and flatten with hands until even. Add the snobar. Then add the top layer of meat and flatten until even. Cut into diamond shapes (i.e., make diagonal slices both directions). Dot with butter and crisco (more butter than crisco; use half teaspoonfuls at a time). Bake for 1 1/2 hours or until nice and brown.