Kibbeh bil Sanieh

Instructions

1. 1
   Rinse bulgur wheat and soak in warm water for 15 minutes, then drain well.
2. 2
   In a large bowl, combine soaked bulgur with half the ground meat, 1 finely chopped onion, half the allspice, and salt and pepper. Mix until well combined.
3. 3
   Heat olive oil in a pan and sauté the remaining onions until golden. Add remaining ground meat, breaking it apart as it cooks. Season with remaining allspice and cinnamon.
4. 4
   Toast pine nuts in a dry pan until lightly golden, about 3 minutes.
5. 5
   In a baking dish, spread half the bulgur-meat mixture as the base layer, pressing down firmly.
6. 6
   Spread the cooked meat mixture over the bulgur layer, then top with the remaining bulgur-meat mixture, pressing down evenly.
7. 7
   Cut the kibbeh into diamond or square shapes, drizzle generously with remaining olive oil, and sprinkle toasted pine nuts on top.
8. 8
   Bake at 190°C (375°F) for 25-30 minutes until golden brown and crispy at the edges.
9. 9
   Let rest for 5 minutes before serving. Serve warm with yogurt and fresh salad.