2 ½ lbs. lean lamb
1 medium onion
½ tsp. pepper
½ tsp. cinnamon
1 c. fine cracked wheat (#1 bulgur)
½ Tbsp. salt
1 tsp. Allspice

Trim fat from lamb, cube and freeze for at least 2 weeks. When ready, remove lamb from freezer and allow to thaw half way. Rinse wheat and let soak for 15 minutes.  Grind meat once using a course grinder plate, then grind again with a finer grinding plate. Drain water from wheat by squeezing it in your hands.  Grind wheat and onion using the fine grinding plate. Add all spices to the lamb, wheat and onions and mix thoroughly.  Make sure hands are damp with cold water.  Regrind mixture together using the fine grinding plate.  Mix thoroughly again with dampened hands until smooth. Shape on platter and garnish with mint. Serve with onions and olive oil (or clarified butter).