| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Greek | Greek, Lamb | 8 | Servings |
INGREDIENTS
| 1 | lb | Bulgur, cracked wheat |
| Finely crushed | ||
| 2 | lb | Ground lean lamb |
| 1/3 | c | Grated onion |
| 2 | t | Salt |
| 1/2 | t | Black pepper |
| 1/4 | t | Cinnamon |
| Water | ||
| FILLING: | ||
| 2/3 | c | Chopped onion |
| 4 | t | Shortening |
| 1/2 | lb | Ground lean lamb |
| 1/4 | c | Pine nuts |
| 1/2 | t | Salt |
| 1/4 | t | Black pepper |
| 1 | T | Shortening |
INSTRUCTIONS
Cover bulgar with water and soak for 30 minutes. Add the 2 pounds of lamb, onion and seasonings. Knead well. To Make Filling: Saute the 2/3 cup chopped onion in shortening until brown. Add the 1/2 pound of ground lamb, pine nuts, salt and pepper. Cook and stir until meat is browned. Spread half the of the bulgar/lamb mixture in a well greased 9" X 12" baking pan. Cover with filling. Cover with remaining bulgar/lamb mixture and press down firmly. With a sharp knife cut diagonal lines across to mark diamond shapes. Dot top with the 2 tablespoons of shortening. Bake in a preheated 400 degree oven for 30 minutes; reduce heat to 300 degrees and bake 30 minutes longer. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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