Kibbeh Bissanieh (Baked Lamb and Wheat)

• 1 pound cracked wheat (bulgur) finely crushed
• 2 pounds lamb lean
• 13 cup onions grated
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cinnamon
• 1 x water
• 23 cup onions chopped
• 4 teaspoons vegetable shortening
• 1/2 pound lamb lean, ground
• 1/4 cup pine nuts
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon vegetable shortening

1. Cover bulgar with water and soak for 30 minutes.
2. Add the 2 pounds of lamb, onion and seasonings.
3. Knead well.
4. To Make Filling: Saute the 23 cup chopped onion in shortening until brown.
5. Add the 1/2 pound of ground lamb, pine nuts, salt and pepper.
6. Cook and stir until meat is browned.
7. Spread half the of the bulgar/lamb mixture in a well greased 9 X 12 inch baking pan.
8. Cover with filling.
9. Cover with remaining bulgar/lamb mixture and press down firmly.
10. With a sharp knife cut diagonal lines across to mark diamond shapes.
11. Dot top with the 2 tablespoons of shortening.
12. Bake in a preheated 400 degree F oven for 30 minutes; reduce heat to 300F (150C) and bake 30 minutes longer.

cracked wheat, lamb lean, onions, salt, black pepper, cinnamon, water, onions, vegetable shortening, lamb lean, pine nuts, salt, black pepper, vegetable shortening

Taken from recipeland.com/recipe/v/kibbeh-bissanieh-baked-lamb-whe-38106 (may not work)