Preparation:
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. |
