Filling
From Bulgur recipes (1961).
Source and licence
From Bulgur recipes (1961), character 11093 of the text, digitised by the Internet Archive: https://archive.org/details/CAT10667171
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- 1 tablespoon butter
- 2 cups water
- 4 pound rack of lamb
- 1/2 cup water Cover
Method
- Heat in skillet: 1 tablespoon butter or margarine Add: 1 cup chopped onion Saute over moderate heat until onions are straw-colored.
- Add: 1 cup dry bulgur 1/2 cup chopped green bell pepper 2 tablespoons chopped parsley 1/2 teaspoon allspice 1/4 teaspoon cinnamon 1 teaspoon salt 1/4 teaspoon pepper 1 tablespoon pine nuts 1 to 2 tablespoons currants 2 cups water or lamb broth Cover and simmer until water is absorbed, 20 to 25 minutes.
- Cut a pocket in: 3 to 4 pound rack of lamb.
- Fill pocket with filling mixture and fasten with skewers or sew.
- Place meat in baking dish, fat side up.
- Pour over meat: 1/2 cup tomato sauce 1/2 cup water Cover and bake in moderate oven, 325° F.
- for 1-1/2 hours.
- Uncover and continue baking until meat is tender and nicely browned.