Kibbeh Bil Sanieh (Baked Spiced Lamb and Cracked Wheat)

Soak the bulgur in cold water for 20 minutes until softened; drain thoroughly, pressing out excess moisture.

In a large bowl, mix 200g of the ground lamb with the bulgur, minced onion, and a generous pinch of baharat spice (allspice, cinnamon, black pepper). Knead until it reaches a tacky, dough-like consistency.

In a separate skillet, brown the remaining 85g of lamb with the pine nuts until deep brown and fragrant. Stir in 15ml of the pomegranate molasses.

Preheat the oven to 375°F (190°C). Grease a shallow baking dish. Press half the bulgur-lamb mixture into the bottom. Spread the cooked lamb and pine nut filling evenly, then top with the remaining bulgur mixture, smoothing the surface with wet hands.

Score the top into a diamond pattern and bake for 30-35 minutes until the edges are crispy and the center is set.

Serve with a side salad of chopped tomatoes tossed in the remaining pomegranate molasses and fresh parsley. The result should be aromatic, earthy, and deeply savory with a crisp crust.