| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Lebanese |
Lamb, Lebanese |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Pine nuts |
| 2 |
T |
Butter |
| 1/2 |
lb |
Lamb shoulder, ground |
| 1 |
|
Onion, finely chopped |
| 1/8 |
t |
Cinnamon |
| 1/8 |
t |
Allspice |
|
|
Salt and pepper, to taste |
INSTRUCTIONS
1998
Brown pine nuts in butter until golden. Then add meat and saute for
10-12 minutes. Add chopped onions and spices and cook until onions are
limp. Remove from fire. Recipe by: Lebanese Cuisine, Madelain Farah
Posted to MC-Recipe Digest by shade <liveoak@polaris.net> on Mar 14,
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