Categories: Beef, Lamb, Ethnic 
      Yield: 4 servings 
  
      2 lb Round steak or lamb                 1 ts Salt 
    3/4 c  Fine bulgar                         1    Olive oil 
    1/2 ts Cumin                           
  
  Put bulgar in a bowl and cover with warm water.  The water should cover the 
  bulgar and be about 1 inch above the bulgar.  Let soak until water is 
  absorbed and bulgar is soft.(about 1/2 hour) Remove ALL fat and membranes 
  from meat(I prefer beef) and grind twice. Combine meat, bulgar, cumin, and 
  salt.  Mix by hand until throughly mixed. Pat kibbee onto a platter or 
  plate.  Make a hole in middle of kibbee and fill with olive oil. Serve with 
  pita bread. Serve immediately. Posted by Dar Rains, Fidonet Cooking