Kibbeh Bil Sanieh (Baked Bulgur and Beef Layered Mezze)

Rinse 45g of bulgur wheat under cold water and let soak in warm water for 20 minutes until softened. Drain thoroughly, squeezing out excess moisture with a clean kitchen towel.

In a mixing bowl, combine the drained bulgur, 20g of finely minced raw onion, and half of the lean ground beef. Season with a pinch of allspice, cinnamon, salt, and black pepper. Knead by hand until the mixture becomes a cohesive, tacky paste.

In a small non-stick pan, sauté the remaining 25g of ground beef with the rest of the minced onion until browned and fragrant.

Press half the bulgur-beef dough into a small parchment-lined baking dish. Spread the browned beef mixture evenly over the top, then cover with the remaining dough, smoothing the surface with wet fingers.

Score the top into diamond shapes using a sharp knife and brush very lightly with olive oil. Bake at 375 deg F (190 deg C) for 20-25 minutes until the edges are golden and crisp.

Serve warm or at room temperature, garnished with a few fresh mint leaves.