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.