Kibbeh bi Sanieh (Beqaa-Style Baked Spiced Turkey and Bulgur Tray)

Preheat your oven to 375 deg F (190 deg C).

In a bowl, combine the ground turkey with the finely diced onion, a pinch of seven-spice (baharat), salt, and pepper.

Sauté the turkey mixture in a pan with half the olive oil until browned and fragrant.

In a separate bowl, soak the oats in a little warm water until softened to mimic the texture of bulgur, then drain well.

Fold the turkey mixture and spinach into the oats.

Press the mixture firmly into a lightly oiled small baking dish, scoring the top into diamond patterns with a knife.

Brush with the remaining olive oil and bake for 25 minutes until the top is crisp and the edges are golden.

Remove from the oven and drizzle immediately with the pomegranate molasses while hot.

Serve warm, perhaps with a side of plain yogurt.