Name: Lamb (or Beef, or Chicken) Kibbi Tray (Kibbi bi Saniyeh (kib-bee bee sa-nee-yee))
Yield: One 9-inch Tray (4 Servings)
Cuisine: Lebanese
Ingredients: ⅛ teaspoon coarsely ground black pepper; ¼ teaspoon ground allspice; ½ teaspoon salt; ¼ teaspoon ground cinnamon; ½ teaspoon ground allspice; ¼ teaspoon coarsely ground black pepper; ¾ cup diced yellow onion (¼ inch); 1½ teaspoons salt; 1¼ cups bulgur wheat #1 fine (soak overnight); (You can substitute beef [top round London broil] or boneless/skinless chicken breast in place of the lamb.); Bulgur wheat #1 (fine), found in specialty markets or online.; ⅓ cup extra-virgin olive oil; ¾ cup diced yellow onion (½ inch); ⅛ teaspoon ground cinnamon; 1 tablespoon extra-virgin olive oil; ¼ pound ground lamb; ½ tablespoon melted butter; (You can substitute ground beef or chicken for the ground lamb.); 1½ tablespoons toasted pine nuts; ½ pound lean lamb (from the leg), cut into 1-inch pieces