Ingredients
- 9 pie (plate)
- 1 lamb (ground lean)
- 1/2 coarsely lamb (ground)
- 3/8 bulgur
- 170 gr lamb
- 70 gr lamb
- 45 gr pine nuts
- 40 gr butter
- 24 gr onion (minced)
- 14 gr butter
- 4 gr salt
- 1 gr oregano (ground)
- some pepper
Smooth surface of meat with wet hand. Cut into wedges before baking as crust forms during cooking. Dot with 2 tablespoons butter. Bake at 180ºC 25 to 30 minutes, or until meat reaches desired degree of doneness. (C) 1992 The Los Angeles Times
