Kibbeh bil Saniyeh with Pine Nuts: Baked Lebanese Bulgur and Lamb Casserole

Rinse the fine bulgur in a bowl of cold water, then drain well and return to the bowl. Pour over the ice water and let it soak for 10 minutes, until softened and no longer gritty. Squeeze out any excess moisture with your hands or a clean kitchen towel.

In a food processor, pulse the soaked bulgur, cubed lamb, grated onion, 1 teaspoon of the salt, 1/4 teaspoon of the black pepper, 1/2 teaspoon of the allspice, 1/4 teaspoon of the cinnamon, and 1/4 teaspoon of the cumin until the mixture is smooth and holds together like a coarse paste. If it looks crumbly, add 1 to 2 tablespoons of ice water and pulse again. Transfer to a bowl and chill while you make the filling.

Heat a small dry skillet over medium-low heat. Add the pine nuts and toast, stirring often, until fragrant and lightly golden, about 3 to 4 minutes. Set aside half for topping and reserve half for the filling.

In a large skillet, warm the olive oil over medium heat. Add the chopped onions and cook, stirring, until soft and translucent, about 6 minutes. Add the remaining 1/2 teaspoon allspice, 1/4 teaspoon cinnamon, 1/4 teaspoon cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir in half of the toasted pine nuts and cook for 1 minute more, then remove from heat and let cool slightly.

Preheat the oven to 200°C (400°F). Brush a 23 x 33 cm (9 x 13 inch) baking dish with some of the melted butter or ghee. Divide the kibbeh base in half. Press one half evenly into the bottom of the dish. Spread the filling over it in an even layer. Press the remaining kibbeh base over the filling, smoothing the top.

Using a sharp knife, score the top into diamonds or squares, cutting about 1 cm (1/2 inch) deep. Drizzle with the remaining melted butter or ghee. Scatter the reserved toasted pine nuts over the top.

Bake on the middle rack for 35 to 45 minutes, until the top is deeply golden and the edges are crisp. If the top browns too quickly, cover loosely with foil. Let rest for 10 minutes before serving.

Whisk the tahini, lemon juice, minced garlic, and a pinch of salt in a small bowl. Add cold water a tablespoon at a time, whisking until the sauce is smooth and pourable. Taste and adjust lemon and salt.