6–8 servings

INGREDIENTS

FOR FILLING:

• ¼ cup olive oil
• 4 medium onions, diced fine
• 12 oz ground lamb
• 1 tsp allspice
• 1 tsp cinnamon
• ½ cup toasted pine nuts
• 2 Tbsp sumac
• 1 Tbsp pomegranate molasses
• Salt and pepper
• ½ cup fresh pomegranate seeds

FOR KIBBEH DOUGH:

• 1½ cups bulgur, fine
• About 1 cup hot water
• 1 medium onion, grated
• 1 tsp cinnamon
• 1 tsp allspice
• 1 tsp dried marjoram
• 1 tsp cumin
• Salt and pepper
• 1 lb lean lamb, from leg
• ¼ cup olive oil, for brushing pan and kibbeh

INSTRUCTIONS

1. In a large frying pan, heat the oil and sauté the onions until soft.
2. Add the ground lamb and toss until brown. Add the allspice, cinnamon, pine nuts, sumac, pomegranate molasses, salt, and pepper.
3. Lastly, stir in the fresh pomegranate seeds. Taste to adjust seasonings. Set aside to cool.
4. Preheat the oven to 350°F.
5. Place bulgur in a bowl and pour the hot water to just cover.
6. In a large mortar and pestle, place the grated onion and the spices and make a paste. Add this mixture to the ground lamb and knead by hand.
7. Add the bulgur with its water and mix thoroughly.
8. Brush a 9- × 13-inch baking dish with oil. Take half of the kibbeh dough and pat down to make a smooth base.
9. Spread the cooled filling on top. Use the rest of the dough to cover the filling by flattening portions in your hands and placing them side by side.
10. Dip your hand in water and smooth out the gaps. Using the back of a knife, make a pattern on the surface of the kibbeh.
11. Brush the top with oil. Bake for 30 minutes.
12. Serve hot with a side salad or yogurt sauce, if desired. Enjoy!