1. For filling
  2. For bulgur mixture



  1. Make filling: Heat oil in a skillet. Cook chopped onion in oil, stirring occasionally, until golden, 8 to 10 minutes. Add beef, Lebanese Seven Spice, and salt, and cook, stirring and breaking up lumps, until beef cooked through. Remove from heat and stir in 1/4 cup pine nuts.

  2. Make bulgur mixture: Preheat oven to 400. Cover bulgur by 1 inch with cold water in a bowl. Let stand 10 minutes, then drain excess water in a fine-mesh sieve, pressing hard on bulgur to remove excess liquid. Pulse onion in a food processor until finely chopped. Add bulgur, beef, Lebanese Seven Spice, and salt, and pulse until the mixture is uniform and looks pasty.

  3. Assemble and bake kibbeh: Lightly grease pie plate or a 10x10 dish with 1/2 tablespoon olive oil. Press half of bulgur mixture evenly onto the bottom of the dish. It may help to have a bowl of water to dip your hands into as you take the bulgur mix and spread it. Spoon the beef and onion filling evenly over bulgur mixture. For the remaining bulgur mixture, take about 2 tbsp at a time and press into a flat patty, and place it on top of the filling. Continue until the entire top is covered with the bulgur mixture. Smooth it as much as possible, and brush with the remaining olive oil. Score in a crosshatch pattern with a paring knife. Bake kibbeh in middle of oven until cooked through, 35 to 40 minutes. Preheat broiler. Broil kibbeh 5 to 7 inches from heat until top is golden brown and crusty, 3 to 5 minutes. Let stand 5 minutes before cutting. Can be served warm or cold, with minted yogurt sauce and tabbouleh on the side. Enjoy!