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Suggest a better descriptionCombine 1/2 cup lamb, nuts and 1/8 teaspoon salt. Season to taste with pepper. Melt 1 tablespoon butter, add meat mixture and cook, stirring to keep crumbly, until light brown. Meanwhile, rinse bulgur and drain by squeezing handfuls at a time. Combine with 1 pound lamb, onion, oregano and 1/2 teaspoon salt and season to taste with pepper. Mix well. With wet hands press layer of lamb mixture into 9-inch pie plate. Top with nut stuffing, then with another layer of meat. Smooth surface of meat with wet hand. Cut into wedges before baking as crust forms during cooking. Dot with 2 tablespoons butter. Bake at 350F 25 to 30 minutes, or until meat reaches desired degree of doneness. (C) 1992 The Los Angeles Times
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Serving Size: 1 Serving (268g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 380 | ||
Calories from Fat: 306 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34g | 45 % | |
Saturated Fat 11.8g | 59 % | |
Monounsaturated Fat 13.1g | ||
Polyunsanturated Fat 6.5g | ||
Cholesterol 66.8mg | 21 % | |
Sodium 49.6mg | 2 % | |
Potassium 255.2mg | 7 % | |
Total Carbohydrate 5.2g | 2 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 3.8g | ||
Protein 14.2g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 380
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