Kibbeh Stuffing
from Mediterranean Cookery by Claudia Roden

This is the meat stuffing used in both the traditional version of Kibbeh, which is shaped and deep-fried, or the Baked Kibbeh, which is more like a loaf.

3 T. butter
1/4 c. pine nuts
1 pound ground lamb or beef
1 medium onion, chopped fine
3/4 t. allspice
3/4 t. nutmeg
salt and pepper to taste

In a large skillet melt the butter. Sauté the pine nuts until they are a light golden brown. Stir in the ground meat and sauté for 10 minutes. Add the remaining ingredients and cook until the onion is tender; use in recipe as directed.