Kibbeh bi Saniyeh

Cover the fine bulgur with hot water and let it sit for 10 minutes. Drain in a sieve, squeeze out the excess moisture well, and let cool.

For the filling, heat 3 tbsp vegetable oil in a wide skillet. Toast the pine nuts for 2–3 minutes until golden, then transfer to a plate. In the same skillet, cook 250 g ground lamb with finely chopped onion for 8–10 minutes, breaking up any lumps. Add 1 tsp salt, black pepper, half of the cinnamon and allspice, stir, and remove from the heat. Mix in the pine nuts and let the filling cool.

For the shell, process 450 g ground lamb in a food processor with the second onion and the remaining salt, cinnamon, and allspice until you get a smooth paste. Add the squeezed bulgur and pulse briefly until you get a smooth, elastic mixture, gradually pouring in ice water.

Grease a baking dish with 1 tbsp vegetable oil. With wet hands, spread half of the meat-bulgur mixture into an even layer about 1 cm thick.

Spread the cooled filling on top, then cover with the remaining meat-bulgur mixture, flattening it with wet palms and sealing the edges so the filling is completely enclosed.

Using a sharp knife, score the top all the way through in a crisscross pattern to form diamonds. Drizzle the surface with the remaining vegetable oil and bake in an oven preheated to 190°C for 40–45 minutes, until the top is browned and the meat is fully cooked through.

Let the kibbeh rest for 10 minutes, then serve warm or at room temperature, cut along the diamond shapes.