| 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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