Kibbi Nayye

 2 1/5 lbs. lamb pure lean and completely free of all fat 
 8 1/2 oz. burghul (ground wheat) 
 4 oz. onions 
 2 1/2 tbs. salt 
 1 tsp. pepper
 
Directions: 

Grind meat and onions coarsely in a food chopper. Then put this
mixture into a "Cutter" and add salt and pepper. Blend in "Cutter" for
about 10 minutes. As cutter turns, add small cubes of ice to be ground
with the mixture. This helps give the meat more consistency. At the
end of ten minutes start adding the burghul. Continue blending ten
minutes longer after all burghul has been added. Put mixture into a
bowl and garnish. Serve cold.

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(from Elie Jabbour's recipe page : http://www.enter.net/~elie/recipies.html)