Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Virgin olive oil -cover
3 tb Butter 2 lg Eggs, lightly beaten
4 Garlic cloves, crushed 3 tb Ketchup
2 md Onions, finely chopped 1 ts Sesame oil
1/2 c Finely chopped fresh Italian 2 tb Dried mint
-parsley 1 ts Ground allspice
1 ts Fennel seeds 1/4 ts Dried rosemary
2 1/2 lb Lean ground lamb 1 ts Ground cinnamon
1 lb Ground hot sausage, casing 1/2 ts Grated nutmeg
-removed 1/8 ts Black pepper
Juice of 1 lime 2 tb Worcestershire sauce
1/4 c Dry vermouth 1/4 c Toasted pine nuts
3/4 c Dry bulgur wheat, soaked for 1/3 c Pistachios
-30 minutes in water to 3 tb Bay leaves, split in half

Preheat oven to 375'F. Thoroughly coat a Bundt pan with olive oil.

In a large saute pan, heat the olive oil and 2 tablespoons of butter.
Add the garlic and onions. Saute until the onions are transluscent,
about 3 minutes. Add the parsley and fennel seeds.

Remove half the onion mixture and combine with the ground lamb in a
large bowl. Set aside the other half of the onion mixture.

Add the ground sausage to the saute pan, and brown. Add the lime
juice and vermouth. Remove from the heat. Add this mixture to the
reserved onion mixture. Set aside.

Squeeze the excess water from the bulur wheat. Mix with the lamb. Add
the eggs, ketchup, sesame oil, mint, allspice, rosemary, cinnamon,
nutmeg, black pepper and Worcestershire sauce. Mix well. Divide this
mixture in half. Press half the lamb mixture into the pan. Arrange
the sausage mixture on top of the lamb. Sprinkle the pine nuts and
pistachios evenly over the sausage layer.

Press the other half of the lamb mixture on top of the nut layer. Dot
the loaf with the remaining tablespoon of butter and place the broken
bay leaves on top of the loaf.

Bake for 1 hour or until done. Remove the bay leaves. Let the loaf
sit for 15 minutes before inverting it onto a round serving platter.
Serves 8-10.

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