KIBBEE (LAMB & BULGUR)

      Title: KIBBEE (LAMB & BULGUR)
  Categories: Meats, Main dish
       Yield: 6 Servings
  
 MMMMM------------------------NUT STUFFING-----------------------------
     1/2 c  Coarsely ground lamb
     1/3 c  Pine nuts
     1/8 ts Salt
            Pepper
       1 tb Butter or margarine
 
 MMMMM----------------------------LAMB---------------------------------
     1/3 c  Bulgur
       1 lb Ground lean lamb
     1/4 c  Minced onion
     1/8 ts Ground oregano
   1 1/2 ts Salt
            Pepper
       2 tb Butter or margarine
  
   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.
   
   (C) 1992 The Los Angeles Times
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