Preparation time: 20 minutes (plus rising time)

Cooking time: 10 to 20 minutes.

Ingredients

• 1 (10g / 0.35oz) packet dry yeast
• 190g (375m / 1 1/2 cups)l) whole wheat flour
• 250ml (1 cup) milk
• 65g (2.29oz) margarine
• 60g (65ml / 2.19 fl.oz) sugar
• 5ml (1 tsp) salt
• 1 egg
• 25g (125ml / 1/2 cup) bran
• 180g (375ml flour 1 1/2 cups)), sifted

Method

1. In a large mixing bowl, combine the yeast and whole wheat flour.
2. Heat the milk, margarine, sugar and salt until warm, stirring occasionally.
3. Add to the mixture in the bowl, add the egg.
4. Beat at low speed with electric mixer for half a minute, constantly scraping the sides.
5. Beat two to three minutes at high speed.
6. Stir in the bran by hand with enough flour to make a soft dough.
7. Mix well and place in a greased bowl, turning once.
8. Cover and let it rise in a warm place until double in size.
9. Punch it down and turn out on a floured surface to rest for 10 minutes.
10. Shape into 24 balls and place in greased muffin tins.
11. Let it rise until it is double in size.
12. Bake at 200°C (392ºF) for 10 to 20 minutes.
13. Yields 24 buns.

1. Wash 1 cup burgul, or cracked wheat.
2. Soak it in cold water for 1 hour.
3. Grind 1 pound lean lamb with 1 onion.
4. Put the mixture through the food chopper again.
5. Add salt to taste.
6. Drain the soaked burgul and combine it with the meat.
7. Add a little ice-cold water if necessary to malleable.
8. Put the kibbe through the food chopper gain.
9. Spread half the kibbe in a buttered baking pan.
10. Smooth it with a knife dipped in cold water.
11. Grind 1/2 pound fat lamb.
12. Season it with 1 onion.
13. Brown in butter with 1/4 cup shelled pine nuts.
14. Cover the kibbe with the ground lamb with onion and shelled pine nuts.
15. Cover this layer with the rest of he kibbe.
16. Cut the loaf into diamond shapes.
17. Dot generously with butter.
18. Bake the loaf in a moderately hot oven (375ºF) until the kibbe on top has a rich golden-brown crust.

List of Ingredients Required:

• 1 Cup burgul or cracked wheat.
• Cold water.
• 1 pound lean lamb.
• 2 onions.
• Salt.
• 1/2 Pound fat lamb.
• Butter.
• 1/4 Cup shelled pine nuts.

1. Pour 1 cup boiling water over 2 cups date and 1 cup coarsely chopped walnuts.
2. Cool to lukewarm.
3. Cream together 1/4 cup butter and 3/4 cup brown sugar until the mixture is light and smooth.
4. Add 1 egg, beaten and beat thoroughly.
5. Sift together 2 cups sifted cake flour, 1/2 teaspoon salt and 1 teaspoon baking soda.
6. Add the dry ingredients, and the fruit-nut mixture alternately to the butter-sugar mixture.
7. Beat after each addition until the ingredients are blended.
8. Stir in 5 tablespoon cold water and turn the batter into a buttered bread loaf pan.
9. Bake in a moderate oven (350ºF) for 45 minutes or until he cake tested inserted into the center, comes out clean.
10. Remove the bread from the pans to a rack to cool.

List of ingredients required:

• 2 cups dates.
• 1 cup walnuts, coarsely chopped.
• Butter.
• 3/4 cup brown sugar.
• 1 egg, beaten.
• 2 cups cake flour, sifted.
• 1/2 teaspoon salt.
• 1 teaspoon baking soda.
• Water.