Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Dwigans fwds07a -- nathan
And goldman
Outer shells
1/2 lb #3 burghul (cracked wheat)
1/2 lb Ground beef or lamb
1 md Onion -- finely grated
1/2 ts Mint leaes
Salt and pepper to taste
1/4 ts Cumin
1/2 ts Cinnamon
1/2 c Cold water
1/4 c Butter or margarine
Vegetable oil
Filling
1 1/2 lg Onions finely chopped
Olive oil
1/4 lb Chopped beef or lamb
1/8 c Pine nuts (pignolias)
Salt and pepper to taste

ds Cumin ds Cinnamon NOTE: a meat grinder or food mill is required
for this recipe. Shells: place the burghul in a bowl and pour boiling
water over; let sit for 1/2 hour. Squeeze out the water. Add burghul
to the meat and using the fine blade of the grinder, put the whole mxt

Filling: Saute the onions slowly in olive oil until soft. Add the
onions to the meat and cook until meat is browned. In a separate pan
brown thepine nuts in oil until golden. Season with, salt, pepper,
cumin and cinnamon.

Preparation: Wet your hands with cold water. take a small lump about
the size of a walnut of the shell mixture in one hand, smooth into a
ball, then form a cone over your thumb. Press the sides to make a
thin wall. place about a T of the filing into the o variations: for a
main couse, preheat the oven to 350. grease a 9 inch round or square
baking pan, spread half the shell mixure over the bottom, place the
filling on top and cover with the rest of the shell mixture. melt 1/4
cup margarine and trickle it over the surface. bake for 1 hour until
dark brown and c

Recipe By : "The Flavor of Jerusalem" by Nathan and Goldman

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