| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Lebanese |
Lamb/mutton, Lebanese |
6 |
Servings |
INGREDIENTS
| 1 |
|
Leg of lamb (have fat & bone removed; ground fine twice) Approx. 4-5 pounds |
| 1 |
c |
Bulgur wheat; soaked for 1/2 hour in warm water |
| 1 |
lg |
Onion; grated |
|
|
Salt; to taste |
|
|
Pepper; to taste |
| 1 |
ds |
Cinnamon |
| 1 |
ds |
Allspice |
| 1/3 |
c |
Pine nuts |
|
|
From: v313mdm8@ubvmsd.cc.buffalo.edu (ROCHELLE NEWMAN) |
INSTRUCTIONS
Squish wheat in hands to remove water. Then mix all ingredients well.
Taste to see if you need more spices. (It's ok to eat this raw; indeed, it
is considered a delicacy, although personally I prefer it cooked!)
Grease a large baking pan, at least 13x9 or larger.
Divide meat in half. Make bottom layer. Flatten with hands until even.
Add pine nuts.
Add top layer of meat and flatten until even. Cut diagonal lines in both
directions, not all the way through, so have diamond pattern. Dot well with
butter and Crisco, more butter (or margarine) than Crisco. Use half
teaspoonfuls at a time. Should be a pat every couple inches or so...
Bake for 1 1/2 hours at 350 degrees, or until brown.
Submitted By SAM WARING <SAM.WARING@382-91-12.IMA.INFOMAIL.COM> On MON, 20
NOV 1995 145749 GMT
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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