3# ground lamb (Kroger vac pack American is good)
5# ground Beef, 93% lean
4c fine cracked wheat, dry
2 ½ t pepper
1 ½ t mint, dried and rubbed fine
1 ½ t basil, dried and rubbed fine
4 onions, totally mushed in food processor
Using Grandma’s kibbee bowl, mix the above ingredients very well. Dip your hands in water to moisten the mixture and rub it between your hands for hours until it is all homogenized. If you don’t have Grandma’s kibbee bowl, forget it. Nothing will taste right. Or, you can mix it in small batches in a Kitchen Aide stand mixer but I’d be afraid of Grandma coming back to get you.
Now, for the filling (hashwee). Actually cook this before starting the above mixture.
2# ground lamb
2c pine nuts
½ t salt
Lightly brown the pine nuts in the butter then add the meat and salt. Cook over medium/low heat for a long time until it is very brown and somewhat crispy. Do it slowly so it doesn’t burn. This will take about 30 minutes.
Using a large cookie scoop measure kibbee, flatten in your hand, generously stuff with some hashwee and form into football shape.
Bake on a lightly greased baking sheet at 425 degrees about 15 minutes then flip them and bake till brown. Drain liquid to assure proper browning.