Baked Lamb and Wheat (Kibbeh Bissanieh)

Ingredients:
• 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

Directions:
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.