| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Lebanese | Lebanese, Main dish | 1 | Servings |
INGREDIENTS
| 1 | lb | Ground lamb or beef |
| 1 1/2 | c | Bulgar, ground wheat |
| 2 | Onions, chopped fine to med | |
| 1/2 | c | Pinenuts, optional |
| 1/2 | c | Olive oil |
| 1/4 | t | Allspice |
| Salt | ||
| 1/8 | t | Cinnamon |
| 1/3 | c | Flour, or more |
| Paprika |
INSTRUCTIONS
Preparation : In heavy pan, combine meat, onions, allspice and cinnamon on medium flame and cook until all the pink is gone. Keep pressing meat so pieces of onion disappear, about 10 minutes. In a bowl, soak bulgar in warm water to cover. Cover bowl; let stand until all the water is absorbed, about 15-20 minutes. In bulgar, drain all water (if any is left). Combine flour, salt and olive oil. Mix so that ingredients stick together. Grease baking pan with oil. Spread half the bulgar mixture on bottom of pan. Put meat mixture on top; add pinenuts. Top with rest of bulgar. Cut into squares and sprinkle with paprika. Bake for 30 minutes at 350 degrees. Posted to MM-Recipes Digest V4 #187 by Julie Bertholf <jewel1@ix.netcom.com> on Jul 19, 1997
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