Lebanese Kibbeh Bil Saniyeh (Baked Bulgur and Lamb Pie)

Soak bulgur wheat in cold water for 20 minutes, then drain and squeeze out as much moisture as possible.

In a food processor, combine soaked bulgur, 600g ground lamb, grated onion, baharat, cinnamon, salt, and ice water. Process until a smooth paste-like dough forms. Refrigerate while you prepare the filling.

Heat 2 tablespoons olive oil in a pan over medium-high heat. Fry pine nuts until golden, then remove and set aside.

In the same pan, cook diced onion until caramelised, about 8 minutes. Add 250g ground lamb, allspice, and salt. Cook until browned. Stir in pine nuts and remove from heat.

Preheat oven to 190°C. Grease a 30 cm round baking dish and drizzle with olive oil.

Wet your hands and press half the kibbeh dough evenly across the base and sides of the dish in a 1 cm layer.

Spread the lamb and pine nut filling evenly over the base layer.

Flatten the remaining kibbeh dough into thin patties in your hands and lay them over the filling, pressing gently to seal and smooth the surface.

Score the top in a diamond pattern using a sharp knife. Drizzle generously with remaining olive oil.

Bake for 30-35 minutes until deeply golden on top. Rest 5 minutes before cutting into wedges.