| 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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