Kibbeh bil Saniyeh

Instructions

1. 1
   Soak bulgur in warm water for 15 minutes until softened, then drain well.
2. 2
   Mix half the bulgur with grated potatoes, 1 chopped onion, salt, and pepper to form the outer shell mixture.
3. 3
   In a separate bowl, cook ground meat with remaining onion, pine nuts, mint, cumin, and allspice for the filling.
4. 4
   Press half the bulgur-potato mixture into a greased baking pan.
5. 5
   Spread the meat filling evenly over the base.
6. 6
   Cover with remaining bulgur-potato mixture, pressing gently.
7. 7
   Score the surface into diamond or square shapes with a knife.
8. 8
   Drizzle generously with olive oil.
9. 9
   Bake at 375°F (190°C) for 35-40 minutes until golden brown and crispy.
10. 10
    Serve hot, cutting along the scored lines.