Kibbe

Method

Soak the bulgur in hot water for 15 minutes until softened and most liquid is absorbed. Finely dice one onion and fry with 50g pine nuts in 1 tablespoon oil until golden; set aside. In a large bowl, combine the soaked bulgur, 500g minced lamb, finely minced remaining onion, half the allspice, half the cinnamon, and seasoning, mixing thoroughly with your hands until well bound. For the filling, brown 250g minced lamb with the reserved onion and pine nut mixture, remaining spices, and seasoning. Wet your hands and form the bulgur mixture into an oval shape, hollow out the centre with your thumb, and fill with the lamb mixture, then seal carefully. Arrange the kibbe in an oiled baking tin in a single layer, score the surface into diamond shapes, place a pine nut on each piece, drizzle with remaining oil, and bake at 200°C for 30-35 minutes until golden brown and cooked through.