Bosch HSLP751UC Manuale Istruttivo

Side Dishes, Vegetarian Dishes

and Casseroles

41

7 oz. bulgur wheat
1 small butternut squash, approx. 
1

2

⁄

3

 lb.

3 onions
1 garlic clove
2 – 3 tbsp. olive oil
¾ lb. ground lamb
Salt and black pepper
1 tsp. five-spice powder 
(star-anise, white pepper, fennel, 
cinnamon and cloves)
3 – 4 sprigs of flat-leaf parsley,  
chopped
2 tbsp. flour

   

1

1

3

3

 

 

Leave the bulgur wheat in sufficient water for absorption.

Wipe and wash the squash and then chop into thick cubes of approx. ⅔ inch. Place 
into the perforated baking pan and steam as indicated.

Peel and finely dice the onion and garlic. Heat 1 tbsp. oil in a pan and sweat the 
onions and garlic until translucent. Stir in the ground lamb, add salt and pepper and 
season with five-spice powder. Continue to fry for 5 minutes and stir in the parsley.

Drain the bulgur wheat. Knead the bulgur wheat, squash, salt and pepper with the 
flour into a dough. Grease an ovenproof 8” x 8” baking dish and line with half of the 
dough.

Add the ground lamb. Cover with dough. Drizzle with the remaining oil and bake as 
indicated.

Try using ground meatloaf mixture instead of ground lamb.

Serves 4
Per serving approx. 416 kcal, 15 g fat, 47 g carbohydrates, 22 g protein