Lamb casserole with bulgur and pine nuts
6 servings
90 minutes
Lamb casserole with bulgur and pine nuts is the essence of Turkish cuisine, filled with the warmth of Eastern spices and richness of textures. This recipe originates from traditional Ottoman dishes where bulgur played a key role in nutrition and lamb was a symbol of sophistication. The casserole has a deep, rich flavor: aromatic lamb, spices, and tender bulgur create a harmonious combination while pine nuts add a spicy note. The dish is baked in layers, each revealing its uniqueness, transforming ordinary home cooking into a gastronomic journey. Served hot with a refreshing yogurt sauce that balances spiciness and richness. This pie is perfect for both family dinners and festive gatherings, delighting guests with its magnificent aroma and rich taste.
1
Divide the lamb mince into two parts - 250 and 450 grams.
- Minced lamb: 700 g
- Minced lamb: 700 g
2
In a heavy saucepan, sauté finely chopped onion (1 head) over low heat for 8-10 minutes. Add 250 grams of lamb mince, allspice (1/2 teaspoon), salt (1/2 teaspoon), cinnamon (1/4 teaspoon), black pepper (1/4 teaspoon), and fry for 5 minutes, stirring constantly to avoid lumps. Remove from heat and mix with pine nuts.
- Onion: 2 heads
- Minced lamb: 700 g
- Ground allspice: 1.5 teaspoon
- Salt: to taste
- Ground cinnamon: 1 teaspoon
- Ground black pepper: 1 teaspoon
- Pine nuts: 0.3 glass
3
Rinse the bulgur twice, let it sit in water for 10 minutes. Strain it through a sieve with the water and place it in a bowl.
- Bulgur: 180 g
4
Finely chop the second onion (best done using a food processor) and mix it with the second part of the lamb mince (450 g), allspice (1 teaspoon), salt (1 teaspoon), cinnamon (1/2 teaspoon), and black pepper (1/2 teaspoon). Add bulgur and mix thoroughly by hand.
- Onion: 2 heads
- Minced lamb: 700 g
- Ground allspice: 1.5 teaspoon
- Salt: to taste
- Ground cinnamon: 1 teaspoon
- Ground black pepper: 1 teaspoon
- Bulgur: 180 g
5
Grease the pie baking dish with olive oil. Place half of the bulgur mixture at the bottom. Smooth it out with a spoon or spatula. Then evenly distribute the filling mixture (with sautéed lamb and pine nuts). On top, as a third layer, place the remaining lamb with bulgur. Carefully smooth the top layer and brush with olive oil.
- Olive oil: 5 tablespoon
- Bulgur: 180 g
- Minced lamb: 700 g
- Pine nuts: 0.3 glass
- Olive oil: 5 tablespoon
6
Place the lamb dish in a preheated oven at 190 degrees on the middle rack. Bake until fully cooked (about 35-40 minutes).
- Minced lamb: 700 g
- Bulgur: 180 g
7
Let the finished casserole cool slightly (5 minutes) and serve, cutting it into pieces like a pie. For sauce - Greek yogurt or tzatziki.
- Salt: to taste