Kibbeh Bissanieh Baked Lamb And Wheat

1 lb Bulgur,(cracked wheat)

Finely crushed 2 lb Ground lean lamb

1/3 c Grated onion

2 ts Salt

1/2 ts Black pepper

1/4 ts Cinnamon

Water FILLING: 2/3 c Chopped onion

4 ts Shortening

1/2 lb Ground lean lamb

1/4 c Pine nuts

1/2 ts Salt

1/4 ts Black pepper

1 tb Shortening

Cover bulgar with water and soak for 30 minutes. Add the 2 pounds of lamb, onion and seasonings. Knead well. To Make Filling: Saute the 2/3 cup chopped onion in shortening until brown. Add the 1/2 pound of ground lamb, pine nuts, salt and pepper. Cook and stir until meat is browned. Spread half the of the bulgar/lamb mixture in a well greased 9" X 12" baking pan. Cover with filling. Cover with remaining bulgar/lamb mixture and press down firmly. With a sharp knife cut diagonal lines across to mark diamond shapes. Dot top with the 2 tablespoons of shortening. Bake in a preheated 400 degree oven for 30 minutes; reduce heat to 300 degrees and bake 30 minutes longer.