Ground Lamb Cracked Whole Wheat Bites [or fryer]
Comments:	These cracked wheat bites, an excellent specialty from the Middle-East called 'kubbeh', are stuffed with freshly chopped lamb. It is also possible to fry these bties into a large frypan or a casserole; heat 2 inches [5 cm] oil until really hot [a few crumbs of dough thrown into the oil should sizzle immediately]. Fry half of bites at a time into hot oil for approximately 5 minutes, until golden brown. Leave bites to drip onto paper toweling; reserve really hot while frying remaining bites.
Servings:	4 to 6
Ingredients	Preparation
1 pound [454 g] lean lamb 1 tablespoon [15 mL] olive oil 1 avocado, to serve Fresh coriander sprigs, to serve Dough 1 1/3 cups [330 mL] cracked whole wheat [bulgur] 1 fresh red chile, seeded and grossly chopped 1 onion, grossly chopped 1/2 of freshly chopped lamb Lots of salt and freshly ground black pepper Stuffing 2 tablespoons [30 mL] olive oil 1 onion, finely chopped 2/3 cup [160 mL] pine nuts 1 1/2 teaspoons [7.5 mL] allspice 1/2 of freshly chopped lamb 4 tablespoons [60 mL] freshly chopped coriander A little salt and freshly ground black pepper	Using a knife, cut lean lamb into pieces. Finely chop lamb pieces into a blender or a food processor. Equally divide chopped lamb into 2 parts; set aside. Leave dough cracked whole wheat to soak in cold water for 15 minutes. Well drain then transfer cracked whole wheat into the bowl of the blender or the food processor along with grossly chopped fresh seeded red chile and onion, half of freshly chopped lamb and lots of salt and freshly ground black pepper. Mix into a dough; reserve dough. Heat stuffing olive oil into a frypan; stirring, fry together chopped onion and pine nuts for 5 minutes. Mix in allspice and remaining freshly chopped lamb. Fry stirring using a wooden spoon until crumbly and golden. Stir in freshly chopped coriander along with a little salt and freshly ground black pepper; set aside. Turn reserved dough onto a working surface; with your hands, press dough into a flat circle. Cut dough into 12 wedges. One at a time, flatten each wedge into your hands shaping rounds. Evenly spoon stuffing in the middle of each round; seal stuffing inside shaping balls. Press shaping stuffed dough balls into egg shapes making sure that stuffing is well sealed in. Preheat barbecue to medium intensity; lightly oil barbecue rack using remaining 1 tablespoon [15 mL] olive oil. Grill bites onto hot barbecue rack for 10 to 15 minutesturning bites delicately, until golden on all sides and well-done. Meanwhile, peel, stone and slice avocado. Serve these bites hot, onto individual plates decorated with avocado slices, each plate garnished with a fresh sprig of corianderr.