1. Filling: Sauté onion with shortening over medium heat. Stir in meat, salt, and spices. Cook for 15 minutes till tender. Remove from heat. Mix in pine nuts. 2. Drain Burghul using a sieve, then press to remove excess water as much as possible. 3. Process twice: meat and onion using a food processor. Remove meat mixture. Knead meat and burghul with your hands. 4. Process meat mixture another time in the food processor. Remove, add salt and spices. Knead another time with wet palms (use cold water). 5. Divide meat mixture into two, make from each 4 balls. 6. Flatten each ball between your wet palms (use cold water). Place the 4 flattened balls in a greased oven tray (40x50 cm). Spread the 4 balls evenly using your wet palms (about 3 cm thick). 7. Spread filling over meat as steps 5,6. Cover filling with rest of the meat mixture repeating the same procedure as before. 8. Run a knife blade around edge of tray, then score deeply into diamond shapes. Pour oil and shortening over top. 9. Bake in a moderate heat oven (200°C) for 30 minutes. 10. Serve hot with salads and appetizers. ---------------------------------------------------------------------------
Nutrition
Ingredients
