There are many variations on kibbee. This is the one my husband grew up with; it comes from a cookbook published by his grandmother's Armenian orthodox church. Fortunately, leftover kibbee is delicious, because this recipe makes a LOT.
For Mixture One: Pour boiling water over bulgar wheat, cover, and let stand for 10 minutes. Drain any excess water.
Working in batches, use a food processor to grind the 2 lbs. of lamb into a fine paste.
In a large bowl, combine the wheat, lamb, onion, salt and pepper. Mix well. (If mixing by hand, dip your hands in ice water to keep the meat mixture from sticking to them.).
For Mixture Two: Heat clarified butter over medium-high heat. Add meat, onion, pine nuts, and seasoning and saute until meat is cooked through.
Butter a 9"x13" baking pan. Spread half of Mixture One in the bottom. Spread Mixture Two over it, and press the rest of Mixture One on top. Wet your hands with ice water to keep it from sticking while you smooth out the top.
Cut the kibbee into small diamonds or rectangles.
Bake until meat is cooked through, around 30-45 minutes.