For a grander presentation, people make potato croquettes with the ingredients, using the ground meat and nuts as a filling and sometimes dipping in beaten egg and flour before deep-frying. But it is far simpler and just as good to make it in a baking dish. It makes a delicious and filling dish for a large group.

　　

Ingredients

serves 8

　　

For the Shell

2 cups bulgur, coarse-ground

　　1 1/2 pounds mealy potatoes

　　Salt and pepper

　　4–6 tablespoons butter, cut into pieces

　　3 eggs, lightly beaten

　　A good pinch of nutmeg

　　1/2 teaspoon allspice

　　

For the Filling

1 large onion, chopped

　　3 tablespoons oil

　　1 1/2 pounds ground lamb or beef

　　2–3 tablespoons currants

　　2–3 tablespoons pine nuts or chopped walnuts

　　1 teaspoon cinnamon

　　Salt and pepper

　　

Step 1

Soak the bulgur in hot water for 20 minutes, or until it softens, then drain and squeeze out the excess water. Peel and boil the potatoes in salted water till soft, then drain and mash well. Add the butter, eggs, spices, salt, and pepper and beat well. Add the bulgur and mix thoroughly.

　　

Step 2

To make the filling, fry the onion in oil till golden. Add the meat and continue to fry, stirring, crushing, and turning it over until it changes color. Add the currants, nuts, cinnamon, salt, and pepper, and cook a few minutes more. Drain off any fat if you like.

　　

Step 3

Spread half the potato-and-bulgur mixture on the bottom of a large (14-by 10-inch) baking dish. Cover with the meat filling and top with the remaining potato-and-bulgur mixture. An easy way is to wet your hands and take lumps of the mixture, then press it between your palms and lay the flattened pieces on top of the filling. Build up a crust that covers all the filling.

　　

Step 4

Bake in a 375°F oven for about 35–45 minutes, or until the top is slightly browned.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf