Kibbeh bil Sanieh (Baked Lamb Kibbeh Tray)

Rinse the bulgur wheat and soak it in cold water until softened, then drain well and squeeze out the excess water.

In a food processor, blend 600 grams of the minced lamb with the grated onion, the soaked bulgur, half the allspice, half the cinnamon, half the salt and half the pepper until smooth and well combined, to make the shell mixture.

Heat the olive oil in a frying pan and cook the chopped onion until softened.

Add the remaining 300 grams of minced lamb to the pan and cook, breaking it up with a spoon, until browned.

Stir in the pine nuts and the remaining allspice, cinnamon, salt and pepper, and cook briefly until fragrant, then set the filling aside to cool.

Brush a baking tray with half the melted butter, then press half the shell mixture evenly into the base.

Spread the cooled filling evenly over the shell layer.

Press the remaining shell mixture over the filling in an even layer, smoothing the top with wet hands.

Score the kibbeh into diamonds with a sharp knife, drizzle with the remaining melted butter, and bake in a hot oven until deeply golden.

Check the centre of the tray with a meat thermometer to confirm it reads at least 71°C before cutting along the scored lines to serve.