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Categories:
coarse ground potatoes salt butter eggs nutmeg allspice onion oil ground lamb currants nuts cinnamon salt
Viewed: 43 - Published at: 8 years agoIngredients
- 2 cups bulgur, coarse-ground
- 1 1/2 pounds mealy potatoes
- Salt and pepper
- 46 tablespoons butter, cut into pieces
- 3 eggs, lightly beaten
- A good pinch of nutmeg
- 1/2 teaspoon allspice
- 1 large onion, chopped
- 3 tablespoons oil
- 1 1/2 pounds ground lamb or beef
- 23 tablespoons currants
- 23 tablespoons pine nuts or chopped walnuts
- 1 teaspoon cinnamon
- Salt and pepper
Method
- Soak the bulgur in hot water for 20 minutes, or until it softens, then drain and squeeze out the excess water.
- Peel and boil the potatoes in salted water till soft, then drain and mash well.
- Add the butter, eggs, spices, salt, and pepper and beat well.
- Add the bulgur and mix thoroughly.
- To make the filling, fry the onion in oil till golden.
- Add the meat and continue to fry, stirring, crushing, and turning it over until it changes color.
- Add the currants, nuts, cinnamon, salt, and pepper, and cook a few minutes more.
- Drain off any fat if you like.
- Spread half the potato-and-bulgur mixture on the bottom of a large (14-by 10-inch) baking dish.
- Cover with the meat filling and top with the remaining potato-and-bulgur mixture.
- An easy way is to wet your hands and take lumps of the mixture, then press it between your palms and lay the flattened pieces on top of the filling.
- Build up a crust that covers all the filling.
- Bake in a 375F oven for about 3545 minutes, or until the top is slightly browned.
