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Lamb & Bulgur

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YIELD

6 servings

PREP

20 min

COOK

30 min

READY

1 hrs

Ingredients

Stuffing
½ 118
CUP ML LAMB
ground *
79
CUP ML PINE NUTS
0.6
TEASPOON ML SALT
1 15
TABLESPOON ML BUTTER
or margarine
Lamb
79
1 453.6
POUND G LAMB
lean
¼ 59
CUP ML ONIONS
minced
0.6
TEASPOON ML OREGANO
ground
1 ½ 7.5
TEASPOONS ML SALT
2 3E+1
TABLESPOONS ML BUTTER
or margarine

Directions

Combine ½ cup lamb, nuts and ⅛ 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 ½ 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 350℉ (180℃) F 25 to 30 minutes, or until meat reaches desired degree of doneness.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 99g (3.5 oz)
Amount per Serving
Calories 276 77% from fat
 % Daily Value *
Total Fat 24g 36%
Saturated Fat 10g 51%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 735mg 31%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Sugars g
Protein 29g
Vitamin A 4% Vitamin C 1%
Calcium 1% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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