| 1 | Combine ?cup lamb, nuts and 1/8 teaspoon salt. |
| 2 | Season to taste with pepper. |
| 3 | Melt 1 tablespoon butter, add meat mixture and cook, stirring to keep crumbly, until light brown. |
| 4 | Meanwhile, rinse bulgur and drain by squeezing handfuls at a time. |
| 5 | Combine with 1 pound lamb, onion, oregano and ?teaspoon salt and season to taste with pepper. |
| 6 | Mix well. |
| 7 | With wet hands press layer of lamb mixture into 9-inch pie plate. |
| 8 | Top with nut stuffing, then with another layer of meat. |
| 9 | Smooth surface of meat with wet hand. |
| 10 | Cut into wedges before baking as crust forms during cooking. |
| 11 | Dot with 2 tablespoons butter. |
| 12 | Bake at 350f 25 to 30 minutes, or until meat reaches desired degree of doneness |
