Step 1

In a large bowl, measure 1 cup of fine bulgur then pour 1½ cups of hot water into the bowl.

Step 2

Grind your kibbeh spices if they are not already ground.Prepare your Kamouneh by adding 1 cup of fine bulgur, ½ onion, fresh mint leaves, piece of red bell pepper, kibbeh spices, dried marjoram, salt and piece of habanero (optional) to a large food processor. Process until the onion and red pepper are fully chopped and everything is combined. Set aside.

Step 3

Finely chop a large onion. In a large skillet heat up 1 tablespoon of canola oil. Add the pine nuts and sauté for a few min until golden brown and set aside. Add the ground beef to the skillet and cook over medium heat for about 5 minutes until the meat is all browned. Add the chopped onion, remaining canola oil and salt. Season with the seven spices and black pepper and add the pine nuts. Cook until onion is translucent, about 3-4 minutes. Set aside to cool.

Step 4

Using your hands, knead the soaked bulgur for a few minutes, until all mashed together.Add the extra lean ground beef, Kamouneh, salt and kibbeh spice and mix with your hands until fully combined. Take about half the kibbeh dough and add it to the food processor. Pulse for about 20 seconds or so until the mix has been fully incorporated. Do the same with the other half and add the kibbeh dough back to the bowl.

Step 5

Preheat oven to 375°F degrees and grease a 12-inch round baking dish (or 14 inch) with one tablespoon of olive oil and set aside.

Step 6

Using your hands, spread half of the Kibbeh mixture evenly on the bottom of the greased baking dish. Spoon all the beef and onion filling on top of the bottom layer.

Step 7

Using the remaining Kibbeh mixture, grab handfuls at a time and press down with your hand to make flat patties. Place the patties over the middle layer and repeat until no more middle layer shows and no kibbeh remains. Use water as needed to combine the patties and create a smooth top layer.

Step 8

Using a large Knife, slice Kibbeh diagonally to form diamond-shaped slices. Top with pine nuts over each slice.Drizzle with olive oil (two tablespoons) to coat the top layer. Bake until meat is fully cooked and browned on top, about 50-55 minutes.