Knead all the kufteh ingredients, gradually adding ice water until mixture is smooth and like a soft dough. Keep chilled while preparing the filling.

Brown ground beef with diced onions. Season with salt, pepper and allspice.

Drain off excess fat. Then add walnuts and pine nuts to meat and stir together for a few minutes.

To make baked tray kufteh: Grease a 9 x 13" casserole dish generously with butter. Press half of the raw meat mixture into the bottom of the pan. Use ice water to smooth and press down the mixture until it is evenly a half an inch thick. Add the cooked meat filling with walnuts and pine nuts. Press this filling down. Finally, add another ½ inch thick layer of the raw meat mixture and carefully press on top of the filling. Dip your fingers into the ice water to smooth the top layer. Cut down the middle through all the layers lengthwise, then on a diagonal to form diamond shapes. Make a slit into the top layer of each kufteh. Place a pat of butter into each slit. Bake in a 400 degree Fahrenheit oven for 25-30 minutes.

To make stuffed, egg-shaped kufteh: Place a large spoonful of raw mixture into the palm of your hand and roll into a ball. Push your thumb into the center of the ball and hollow out the middle, making the walls of the meatball thin. Then place a spoonful of cooked meat filling with walnuts and pine nuts into the opening. Pinch the top of the opening shut and smooth over. Gentlly roll and shape the ball into an egg shape. Bake on a greased cooking tray in a 400 degree Fahrenheit oven for 25-30 minutes.