Used in a wide variety of kebbeh recipes.
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. nutmegsalt 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.
added by Marwa El Odessi