Kibbeh Bil-Sanieh Squares with Toasted Pine Nuts

Preheat your oven to 375 deg F (190 deg C). In a bowl, combine the ground turkey, cooked quinoa, finely chopped spinach, and a splash of pomegranate molasses. Season generously with Lebanese 7-spice (baharat), salt, and cracked black pepper.

Lightly grease a small baking dish with a touch of the olive oil. Press the meat and grain mixture firmly into the dish, smoothing the top with a spatula. Use a paring knife to score the surface into diamond shapes, just as you would for traditional baked kibbeh.

Drizzle the remaining olive oil over the top to ensure a crisp, golden finish. Bake for 18-20 minutes, or until the edges are beautifully browned and the meat is cooked through, releasing a deep, savory aroma. Remove from the oven and let it rest for 5 minutes. Serve warm, garnished with a few fresh mint leaves for brightness.