Step 1

Preheat oven to 200C/180C fan-forced. Lightly grease a 19cm x 29cm slice pan. Place burghul in a heatproof bowl. Cover with boiling water. Stand for 15 minutes. Drain through a fine sieve, pressing with the back of a spoon to remove any excess moisture.

Step 2

Meanwhile, heat 1 tablespoon oil in a frying pan over medium-high heat. Add garlic, 200g of the mince and half the onion. Cook, stirring with a wooden spoon to break up any lumps, for 2 to 3 minutes or until mince has browned. Stir in pine nuts and half the allspice. Season with salt and pepper. Set aside to cool completely.

Step 3

Place remaining mince and onion in a large bowl. Add burghul, coriander, sumac, remaining allspice and 1/4 cup cold water. Season with salt and pepper. Using clean hands, mix well for 1 to 2 minutes or until combined. Press half the mixture over base of prepared pan. Top evenly with cooked mince mixture. Drop spoonfuls of remaining uncooked mince mixture over filling. Using wet hands, smooth top to enclose filling. Using a wet knife, cut through surface of kibbeh to form diamond shapes. Brush kibbeh with remaining oil.

Step 4

Bake for 20 to 25 minutes or until browned and cooked through. Serve with yoghurt, bread, lemon and salad (see note).