| 2 | tb | Virgin olive oil |
| 3 | tb | Butter |
| 4 | | Garlic cloves, crushed |
| 2 | md | Onions, finely chopped |
| 1/2 | c | Finely chopped fresh Italian parsley |
| 1 | ts | Fennel seeds |
| 2 1/2 | lb | Lean ground lamb |
| 1 | lb | Ground hot sausage, casing removed |
| | Juice of 1 lime |
| 1/4 | c | Dry vermouth |
| 3/4 | c | Dry bulgur wheat, soaked for 30 minutes in water to cover |
| 2 | lg | Eggs, lightly beaten |
| 3 | tb | Ketchup |
| 1 | ts | Sesame oil |
| 2 | tb | Dried mint |
| 1 | ts | Ground allspice |
| 1/4 | ts | Dried rosemary |
| 1 | ts | Ground cinnamon |
| 1/2 | ts | Grated nutmeg |
| 1/8 | ts | Black pepper |
| 2 | tb | Worcestershire sauce |
| 1/4 | c | Toasted pine nuts |
| 1/3 | c | Pistachios |
| 3 | tb | Bay leaves, split in half |
