Title: Kibbeh Bissanieh (Baked Lamb and Wheat)
Categories: Greek Lamb
Yield: 8 Servings

1	lb	Bulgur,(cracked wheat)
		Finely crushed
2	lb	Ground lean lamb
1/3	c	Grated onion
2	ts	Salt
1/2	ts	Black pepper
1/4	ts	Cinnamon
		Water
		FILLING:
2/3	c	Chopped onion
4	ts	Shortening
1/2	lb	Ground lean lamb
1/4	c	Pine nuts
1/2	ts	Salt
1/4	ts	Black pepper
1	tb	Shortening

Cover bulgar with water and soak for 30 minutes. Add the 2 pounds of lamb, onion and seasonings. Knead well.

To Make Filling: Saute the 2/3 cup chopped onion in shortening until brown. Add the 1/2 pound of ground lamb, pine nuts, salt and pepper. Cook and stir until meat is browned.

Spread half the of the bulgar/lamb mixture in a well greased 9" X 12" baking pan. Cover with filling. Cover with remaining bulgar/lamb mixture and press down firmly. With a sharp knife cut diagonal lines across to mark diamond shapes. Dot top with the 2 tablespoons of shortening. Bake in a preheated 400 degree oven for 30 minutes; reduce heat to 300 degrees and bake 30 minutes longer.

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