1 : /2 lb Ground lamb
1/2 : c Onion; minced
1/2 : c Fresh parsley; minced
3 : tb Flour
3 : tb Red wine; (or water)
1 : /2 ts Salt
1/2 : ts Freshly ground pepper
1/2 : ts Allspice
1/4 : ts Cinnamon
1/4 : ts Cayenne pepper
4 : 6-ounce straight zucchini;
-scrubbed : -scrubbed
1 : tb Olive oil
1/2 : lb Ground lamb
1 : ts Allspice
1 : ts Crumbled dried mint
1 : c Chopped onion
1 : Garlic clove; minced
2 : tb Pine nuts; toasted lightly
1 : c Plain yogurt
2 : tb Cornstarch; dissolved in
0: Scald milk and remove from heat
1: Add shortening, honey and salt
2: Stir to melt
3: Cool to lukewarm
4: Dissolve 2 tsp
5: sugar in warm water
6: Add yeast
7: Let stand for 10 minutes
8: Add cooled milk mixture, eggs,whole wheat flour and 1 cup white flour
9: Beat 2 minutes with mixer
10: With wooden spoon, add remaining to make sticky soft dough using your hands
11: Let stand for 1 hour
12: Punch down and turn into a 12 cup casserole or 2 smaller ones
13: Let rise again 1 hour
14: Bake in 375 degree oven, 45 minutes for small casseroles and 1 hour for larger one
15: Cool on racks
16: From Gemini's MASSIVE MealMaster collection at www
17: synapse
18: com/~gemini