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(Serves 8-10)

2 pounds boneless leg of lamb (no fat or gristle), cut into large pieces
3/4 cup fine bulgur wheat
2 tbsp dried onion flakes
2 cups water
2 tbsp chopped parsley
1/2 tsp salt
1/4 tsp ground allspice
1/4 tsp ground cinnamon
2 tbsp chopped fresh mint or 1 tsp dried mint
1/4 cup chilled water

2 white onions, peeled
3 tbsp virgin olive oil
chopped parsley

Grind the lamb coarsely in a meat grinder, keeping it cold as
possible during the process. Soak the bulgur wheat and the dried
onion flakes in 2 cups of water for about 1/2 hour. Drain well.
Mix all ingredients thoroughly and run through the grinder using
the fine blade a second time.

Mold the kibbe into a mound on a platter and surround it with onion
petals. Onion petals are made by cutting an onion into 6 wedges
and dividing the wedges into "petals." Place them around the meat.
Drizzle a bit of olive oil on the kibbe and garnish with chopped
parsley. To eat, use an onion petal as a sort of spoon to scoop
up the meat. Then, eat the meat, onion spoon and all.

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