|-JUDI M. PHELPS|
|½ cup||Bulgar wheat|
|2 cups||;hot water|
|¼ cup||Onion; finely chopped|
|½ teaspoon||Ground cinnamon|
|¼||To 1/2 tsp. ground pepper|
|1½ pounds||Ground lamb or ground beef|
|¾ cup||Onion; finely chopped|
|⅓ cup||Pine nuts or almonds; slivered|
|1 teaspoon||Lemon juice|
|½||To 1 tsp. salt|
Soak bulgar in water for 1 hour. Drain well; squeeze out excess water. Stir in the ¼ cup chopped onion, the ¾ teaspoon salt, cinnamon, and ¼ to ¼ teaspoon pepper. Add 1 pound of the ground meat; mix well. Set aside.
In a skillet cook remaining meat, the ¾ cup chopped onion, and nuts till meat is brown. Drain off fat. Stir in lemon juice, the ½ to 1 teaspoon salt, and the dash pepper. In a 10x6x2-inch baking dish press half of the meat-bulgar mixture evenly over the bottom. Top with cooked meat-nut mixture. Cover with remaining meat-bulgur mixture, pressing down with hands. Bake in 350 degree F. oven about 25 minutes or till done. Drain off fat. Serve warm or chilled with yogurt. Makes 6 servings.
Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...
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