Kibbeh

Kibbeh
2 cups medium bulgur wheat2 pounds diced lean lamb1 medium onion2 teaspoon salt1 teaspoon black pepper1 teaspoon ground allspice Ice chips (as needed)
Place the bulgur wheat in a bowl, cover with cold water and leave to soak for 10 minutes. Drain the bulgur in a colander and squeeze out as much moisture as possible. Place the drained bulgur in a dish and chill it along with the lamb for at least 1 hour.
Fit a meat grinder with its finest grate and grind the meat twice. Grind the onion twice and combine it with the lamb, bulgur, salt, pepper and allspice. Pass this mixture through the grinder twice, adding a little ice chips if mixture begins to feel warm.
Place the kibbeh in a bowl and knead it to a smooth paste, adding iced chips when necessary. Place the kibbeh on a plate, cover it with plastic wrap and chill thoroughly.
At this point the kibbeh may be consumed raw as kibbeh nayee, or used as the base to any number of cooked kibbeh recipes