Recipe - Kibbee (Lamb And Bulgur)

NUT STUFFING
One half cup Coarsely ground lamb
1/3 cup Pine nuts
1/8 teaspoon Salt
Pepper
1 tablespoon Butter or margarine

LAMB
1/3 cup Bulgur
1 pound Ground lean lamb
One fourth cup Minced onion
1/8 teaspoon Ground oregano
1 One half teaspoon Salt
Pepper
2 tablespoon Butter or margarine

Combine One half 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 One half teaspoon salt and season to taste
with pepper. Mix well. With wet hands press layer of lamb mixture into
9inch 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini