Ingredients :

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Filling Mix:
1/2 lb ground lamb
1 med onion (finely chopped)
2 tbl olive oil
1/2 tsp allspice
1/4 tsp black pepper
1/4 x cinnamon
1/2 tsp salt
1/3 cup pine nuts

Bulgur Mix:
(Bulgur can be found in most supermarkets. Look for Near East brand Taboule Wheat Salad mix)
2 box (5.5 oz. each) Near East brand Taboule Wheat Salad mix
1 lb ground lamb
1 tsp salt
1 tsp black pepper
1 tsp allspice
1/2 tsp cinnamon
1 med onion (finely chopped)
2 1/2 tbl olive oil
Filling

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Method :

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* Sautee onion in olive oil until browned.
* Add ground lamb and seasonings, then fry until all the meat starts to brown. Make sure meat is chopped up fine.
* Add the pine nuts and reduce heat to warm.
* Bulgur:
Dump the 2 boxes of Taboule into a bowl (do not use the seasoning packs that come with wheat salad mix).
* Cover Taboule with about an inch of water and let mix settle until water becomes cloudy.
* Carefully drain out the water and repeat the rinse two more times. After the last rinse, cover Taboule with another inch of water and let set for 15 minutes.
* Drain Taboule and squeeze out all excess water.
* Add chopped onion, seasonings, olive oil and meat, then mix thoroughly with hands. A food processor can be used for this process, but your hands will work just as good. Make sure all ingredients are mixed together well.
* Final
* Preparation:
Preheat oven to 400 degrees and lightly grease a pie pan with olive oil.
* Using half the bulgur mix, line the pie pan and spread evenly.
* Add the filing mix and cover with the remaining bulgur.
* Coat top surface with olive oil and bake for 40 minutes.
* Remove from oven and preheat broiler, then return Kibbeh to oven for 5 minutes.
* Remove from oven and let cool for 10 minutes and serve.