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Basic Filling For Kibbe

3 tb Butter
1/4 c Pine nuts
1 lg Onion(s), finely chopped
1 c Lean ground lamb reserved from recipe for basic raw lamb and bulgur
1/4 c Parsley, minced
1 1/2 ts Syrian Mixed Spices or
1 ts Allspice and
1/2 ts Cinnamon
2 ts Dried currants
Salt and pepper to taste


Melt the butter in a medium skillet, spoon off the surface foam and discard. Add the pine nuts and toast them, stirring frequently, over low heat until the nuts are tan-colored. Remove with a slotted spoon and set aside. In the same skillet, add the onions and sauté them over medium heat, stirring frequently, for 5-8 minutes, or until they begin to brown. do not brown them. Add the lamb and stir until it loses its pink color. Stir in the parsley, spices, currants, reserved pine nuts and the salt and pepper. Let the mixture cool slightly before using.



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