Kibbeh (Baked)

Ingredients

• 2 cups (400g) fine bulgur wheat
• 1 pound (450g) ground lamb, preferably freshly ground
• 1 medium onion (150g), finely minced
• 1/2 teaspoon (2.5g) ground cumin
• 1/4 teaspoon (0.5g) ground black pepper
• 1/4 teaspoon (0.5g) ground cinnamon
• 1/2 teaspoon (3g) salt
• 2 tablespoons (30ml) ice water
• 2 tablespoons (30ml) olive oil
• 1 pound (450g) ground lamb
• 3/4 cup (120g) pine nuts
• 1 medium onion (150g), finely minced
• 1/4 teaspoon (0.5g) ground allspice
• 1/4 teaspoon (0.5g) ground cinnamon
• 1/4 teaspoon (0.5g) ground black pepper
• 1/2 teaspoon (3g) salt
• 2 tablespoons (30ml) olive oil
• 3 tablespoons (45ml) olive oil
• Yogurt
• Lemon wedges

Instructions

1. Rinse the bulgur under cold water for 2-3 minutes until the water runs clear, then drain thoroughly in a fine-mesh strainer, pressing gently to remove excess moisture.
2. In a large bowl, combine the drained bulgur with 1 pound ground lamb, minced onion, cumin, black pepper, cinnamon, and salt. Mix with your hands until well combined and paste-like, 3-4 minutes. Add ice water gradually while kneading until the mixture holds together and becomes sticky and moldable.
3. Prepare the filling by heating 2 tablespoons olive oil in a skillet over medium-high heat. Add 1 pound ground lamb and cook, breaking it into small pieces, until browned, about 5-6 minutes. Add minced onion and cook until softened, about 3 minutes. Stir in pine nuts, allspice, cinnamon, black pepper, and salt. Cook for 2 more minutes until fragrant. Transfer to a plate and let cool completely, about 10 minutes.
4. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
5. Oil a 9-by-13-inch (23-by-33-cm) baking dish with olive oil. Wet your hands with cool water and spread half the bulgur mixture evenly across the bottom of the dish, about 1/2-inch (1.25cm) thick, wetting your hands as needed to prevent sticking.
6. Spread the cooled filling evenly over the bulgur layer, leaving a 1/2-inch (1.25cm) border around the edges.
7. Wet your hands again and carefully spread the remaining bulgur mixture over the filling, sealing the edges by pressing gently to join with the bottom layer. Smooth the top as much as possible.
8. Using a sharp knife, score the kibbeh into diamond or square shapes, cutting about 2/3 of the way through to the filling. Drizzle the top with 3 tablespoons olive oil, ensuring it reaches into the cuts.
9. Bake for 30-35 minutes until the top is lightly golden brown and the edges begin to pull away from the sides of the pan. The internal temperature should reach 160 degrees Fahrenheit (71 degrees Celsius).
10. Remove from the oven and let rest for 5 minutes. Serve warm with yogurt and fresh lemon wedges on the side.