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- Traditonal savory bulgar and ground lamb (or beef) dish.
- Susan Doocy (From a visiting diplomat)
Serves/Makes:4 or more
- 1 lb (.5 kg). ground lamb or beef
- 1-1/2 cups (350 ml) bulgar (ground wheat)
- 2 medium onions, chopped fine
- 1/2 cup (125 ml) pinenuts, optional
- 1/2 cup (125 ml) olive oil
- 1/4 tsp (1 ml) allspice
- 1/8 tsp (1 ml) cinnamon
- 1/3 cup (80 ml) flour or more
- 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 (175 C.).
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