2 lbs. (4 c.) lean lamb or beef, ground to a paste
2 c. burghol/bulghar (cracked wheat, #2 size)
1 large onion, minced
2 T. salt
1/2 tsp. pepper
1/4 tsp. cinnamon
1 tsp. allspice
1/2 c. fresh mint leaves, or 2 T. dried
Note: Meat must be absolutely free of fat or gristle and must be mixed with hands dipped in ice water to keep ingredients cold.
Cover burghol with cold water and soak for 10 minutes. Drain and press with palms of hands to remove water. Mince onion and mint together and mix with spices. Knead meat and spices together thoroughly. The basic recipe can be shaped like hamburger patties and fried in either butter or olive oil, or brushed with butter and baked at 400 degrees for 20 minutes, turning only once.
From the December 1981 issue.