Kibbeh bil sanieh

Method

Soak the bulgur in hot water for 15 minutes until softened, then drain thoroughly and squeeze out excess moisture. Mix the bulgur with 250g of the minced lamb, half the onions, mint, cinnamon, allspice, salt and pepper to form a paste-like mixture. Spread half this mixture into an oiled baking tray, pressing down firmly. Fry the remaining onions in olive oil until golden, then add the remaining 250g lamb, pine nuts and spices, cooking until the meat is browned; spread this filling evenly over the bulgur layer. Top with the remaining bulgur mixture, pressing down and smoothing the surface. Score the surface into diamond or square portions, drizzle generously with olive oil, and pour water around the edges. Bake at 190°C for 35-40 minutes until golden brown and crispy on top. Rest for 5 minutes before serving warm.