Pounded Meat Patties


        2 lbs. boneless lamb
        1 1/2 tsp. salt
        1/2 tsp. pepper
Pound meat in a mortar until pasty or grind it several times through the meat grinder. Add salt and pepper. Form into patties two inches in diameter and about three-quarters inch-thick. Pan-fry in samneh or other melted shortening. Or place on baking sheet, dot each with shortening and bake in moderate oven until brown

(From Food from the Arab World Marie Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)