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Lebanese Meat Loaf
 
 

2 lb. lean ground beef or lamb 1 lb. coarsely ground beef or lamb 1 1/2 c. cracked wheat (fine*) 1 large onion, chopped fine 2 c. cold water

1/4 c. pine nuts 1 1/4 c. butter salt and pepper to taste allspice to taste

Soak wheat in 1 1/2 cups cold water for 25 minutes. Squeeze dry by pressing between palms. Knead together lean ground meat, wheat, onion, salt, pepper and allspice. Add 1/2 c. cold water to meat to soften and knead again. Saute coarse ground meat in butter. Add allspice, salt and pepper to taste. Brown pine nuts in margarine and add to sautéed meat. Grease a 10 x 14-inch baking pan. Dip hand in some water and spread 1/2 of the kneaded meat over the bottom of the pan. Spread sautéed meat over bottom layer, and top by spreading remaining kneaded meat over that. Score the meat diagonally with a knife to form triangles. Loosen edges from pan with a spatulaand pour 1 cup of softened butter over top. Bake for approximately 25 minutes in a 350o oven, or until bottom is golden brown.  Serves 8 to 10. *Cracked wheat can be bought in an Armenian, Greek or middle Eastern grocery store.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

©1999 Leigh Ann Smyth. Duplication is prohibited.