Instructions: * Add an additional 1/2 cup when using lamb.

Cover bulgur with cold water, soak for 10 minutes. Drain and press between palms of hand to remove excess water. Work onions and spices together with fingers. Knead meat and spices together thoroughly; add crushed wheat and continue kneading. Dip hands in ice water while kneading in order to soften kibbi. (Ingredients must be kept cold.) Run the kneaded mixture through a meat grinder one to three times for a finer consistency.

Note: When using beef, 1 1/4 teaspoon of ground sweet basil may be added.

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