Baked Kibbeh with Lamb, Pine Nuts, and Cooling Yogurt Sauce

Rinse the bulgur wheat thoroughly and soak it in cold water for 15 minutes, then drain well and squeeze out any excess water. Set aside.

In a large bowl, combine the drained bulgur, 1/2 pound of ground lamb, 1/2 of the chopped onion, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon cinnamon, and 1/8 teaspoon allspice. Knead the mixture with your hands for 5-7 minutes until well combined and slightly pasty. This is your kibbeh dough.

For the filling, heat 1 tablespoon olive oil in a skillet over medium heat. Add the remaining 1/2 of the chopped onion and cook until softened, about 5 minutes. Add the remaining 1/2 pound ground lamb, 1/4 teaspoon cinnamon, 1/8 teaspoon allspice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook, breaking up the lamb, until browned and cooked through, about 8-10 minutes. Stir in the pine nuts and cook for 2 more minutes until lightly toasted. Remove from heat.

Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Press half of the kibbeh dough evenly into the bottom of the prepared dish. Spread the lamb and pine nut filling over the kibbeh layer.

Carefully spread the remaining kibbeh dough over the filling. You can flatten it between two pieces of plastic wrap and then invert it onto the filling, or gently press small pieces over the top to cover. Score the top of the kibbeh into diamond or square patterns with a knife, cutting halfway through the top layer.

Bake for 40-45 minutes at 375°F (190°C), or until the top is golden brown and crispy. If the top browns too quickly, you can loosely cover it with foil.

While the kibbeh bakes, prepare the yogurt sauce: In a small bowl, whisk together the plain yogurt, minced garlic, and chopped fresh mint. Season with a pinch of salt to taste.

Once baked, remove the kibbeh from the oven and let it rest for 5 minutes before cutting along the scored lines. Serve warm with the refreshing yogurt sauce on the side.