Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------NUT STUFFING-----------------------------
1/2 c Coarsely ground lamb Pepper
1/3 c Pine nuts 1 tb Butter or margarine
1/8 ts Salt

----------------------------LAMB---------------------------------
1/3 c Bulgur 1 1/2 ts Salt
1 lb Ground lean lamb Pepper
1/4 c Minced onion 2 tb Butter or margarine
1/8 ts Ground oregano

Combine 1/2 cup lamb, nuts and 1/8 teaspoon salt. Season to taste with
pepper. Melt 1 tablespoon butter, add meat mixture and cook, stirring
to keep crumbly, until light brown.

Meanwhile, rinse bulgur and drain by squeezing handfuls at a time.
Combine with 1 pound lamb, onion, oregano and 1/2 teaspoon salt and
season to taste with pepper. Mix well. With wet hands press layer of
lamb mixture into 9-inch pie plate. Top with nut stuffing, then with
another layer of meat. Smooth surface of meat with wet hand. Cut into
wedges before baking as crust forms during cooking. Dot with 2
tablespoons butter. Bake at 350F 25 to 30 minutes, or until meat
reaches desired degree of doneness.

(C) 1992 The Los Angeles Times

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