Kibbeh bil Saniyeh: Baked Layered Kibbeh with Meat Filling

Put the fine bulgur in a large bowl and cover with the ice water. Let it stand for 15 minutes, until the water is absorbed and the grains are tender but still separate. Drain any excess water and squeeze the bulgur dry in a clean kitchen towel or fine sieve.

While the bulgur soaks, warm 2 tablespoons of the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 8 to 10 minutes, until soft and golden. Add the ground lamb (and beef, if using) and cook, breaking it up, for 6 to 8 minutes, until no longer pink. Stir in 1 teaspoon allspice, the cinnamon, cumin, coriander, 3/4 teaspoon salt, and the black pepper. Cook for 2 minutes more, then stir in the lemon juice. Taste and adjust the seasoning. Set aside to cool slightly.

In a food processor, combine the drained bulgur, the remaining ground lamb, parsley, mint (if using), remaining 1 teaspoon allspice, remaining 3/4 teaspoon salt, and the remaining 2 tablespoons olive oil. Pulse in short bursts until the mixture comes together into a coarse, sticky paste, scraping down the sides as needed. Do not over-process, or it will turn pasty. If the mixture feels dry, add a tablespoon of ice water at a time.

Preheat the oven to 200°C (400°F). Brush a 23 x 33 cm (9 x 13 inch) baking dish with a little olive oil or melted butter.

Divide the bulgur mixture in half. Press one half evenly into the bottom of the prepared dish, using damp hands or the back of a spoon to make a firm, compact layer about 1 cm (1/2 inch) thick. Dip your hands in cold water if the mixture sticks.

Spread the cooled meat filling evenly over the base, leaving a 1 cm (1/2 inch) border around the edges. Scatter over the toasted pine nuts, if using.

Press the remaining bulgur mixture over the filling in an even layer, then firmly press the edges to seal. Smooth the top with damp hands. Score the surface into diamond or square wedges with a sharp knife, cutting about halfway through, and brush the top with melted butter or a little olive oil.

Bake for 40 to 45 minutes, until the top is deeply golden and firm to the touch, and the edges pull away slightly from the dish. If the top browns too quickly, cover loosely with foil. Let the kibbeh rest for 10 minutes before serving.