Kibbeh bi-Saniyah — baked kibbeh without raw meat

Rinse the fine bulgur, cover it with 150 ml of cold water and let sit for 10 minutes so the grain swells; then squeeze out the excess moisture well.

Finely chop the onion. Sauté half the onion in 1 tbsp oil for 4–5 minutes until soft, add 300 g ground lamb, half the salt, black pepper and half the cinnamon, and cook for 8–10 minutes, breaking up any lumps. Stir in the pine nuts and let the filling cool.

In a food processor, blend the remaining onion, the mint, the squeezed bulgur, 500 g ground lamb, and the remaining salt and cinnamon into a smooth, moist paste.

Preheat the oven to 200°C. Grease a baking dish about 24 cm in diameter with 1 tbsp oil. With damp hands, press half of the kibbeh mixture into the bottom in an even layer.

Spread the cooled meat filling over the base, cover with the remaining kibbeh mixture, and smooth the surface with wet hands so there are no gaps.

Score the surface into diamonds, brush with 2 tbsp oil, and bake for 40–45 minutes at 200°C, until the meat is fully cooked and the edges and top are golden brown.

Let the kibbeh rest for 10 minutes, then serve hot or warm, cutting along the diamond scores.