Kibbeh bil Saniyeh (Baked Kibbeh Tray)

Instructions

1. Rinse the bulgur in a sieve under cold water, then soak it in a bowl of cold water for 15 minutes. Drain it well and squeeze out as much water as you can with your hands.
2. Make the shell: chill the cubed lamb for 20 minutes, then process it with the grated onion, salt, allspice, cinnamon and pepper to a smooth paste. Add the bulgur and pulse, adding iced water a spoonful at a time, until you have a sticky, even dough.
3. Make the filling: heat 1 tablespoon of the oil in a large frying pan and cook the pine nuts for 2 minutes until golden. Lift them out. Add the rest of the oil and the onions and cook for 8 minutes until soft and golden.
4. Add the ground lamb to the onions and break it up with a spoon. Cook for 8 minutes until no pink remains. Stir in the allspice, cinnamon, salt, pepper and pine nuts, then leave to cool until warm.
5. Heat the oven to 200°C (400°F). Brush the baking dish with oil. Divide the shell mixture in two. With wet hands, press one half into the base of the dish in an even layer about 1 cm (1/2 in) thick.
6. Spread the filling over the shell right to the edges. Flatten the other half of the shell mixture in small portions between wet palms and lay them over the filling, patching any gaps. Smooth the top with a wet hand.
7. Score the top into diamonds with a wet sharp knife, cutting all the way to the bottom. Drizzle the remaining oil over the top so it runs into the cuts.
8. Bake for 35 to 40 minutes, until the top is deep golden and the center reaches 71°C (160°F). Rest the tray for 10 minutes, then lift out the diamonds and serve warm with yogurt.

Tips

• No grinder? Freeze the cubed lamb for 20 minutes and process it in small batches. Cold meat makes a smoother shell that holds together in the oven.
• Chopped toasted walnuts or slivered almonds replace the pine nuts in the filling, and many cooks add a spoonful of pomegranate molasses to the filling for a gentle sourness.