Middle Eastern Baked Kibbeh

Ingredients

Dough
• 1 lb. fine wheat bulgur (number 1 bulgur)
• 2 lb. lean ground lamb
• 1 medium onion
• 1/2 teaspoon ground cinnamon
• 1 teaspoon cumin
• 1/2 teaspoon dried mint
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 cup ghee
• salt to taste
Filling
• 1 cup chopped walnut
• 1/4 cup pine nut
• 1/4 cup pistachio
• 1/4 teaspoon ground cinnamon
• 2 tablespoons sumac
• 1 medium onion finely chopped
• 2 tablespoons vegetable oil
• salt and pepper to taste
Garnish
• 1/2 cup whole blanched almonds

Instructions

1. To make the filling, place a large frying pan over medium heat, pour the vegetable oil and onions and cook for 2–3 minutes or until soft. Add the walnut and pine nuts and cook for another 2–3 minutes or until almost golden. Now add the pistachio, sumac, spice and season with salt and pepper, stir well to fully incorporate, set aside to cool.
2. To make the kibbeh dough, place the bulgur in a bowl add enough water to cover the surface of the bulgur. Place the onion in a food processor and process until minced. Change the food processor's blade and use the plastic attachment then add the ground lamb, one-quarter at a time, and combine well. Now add the soaked bulgur, 1/2 cup at a time, and process until well combined. Add the mint, spices and salt, continue processing about 2-3 minutes. The result should be a smooth homogenized dough.
3. Preheat oven 350 F. divide the kibbeh dough into 2 even portions, use 2 tablespoons of ghee and lightly grease the base and sides of a 9inch round baking dish and evenly spread 1 portion of the kibbeh dough over the base. Evenly spread the filling on dough. Place a large enough plastic wrap on the counter top then take the other half of the dough place on the plastic wrap, use a rolling pin and roll out the dough into a 1/4inch thick and 9inch circle. Carefully move the dough and place it over the filling.
4. Brush the top surface with the rest of the ghee, gently cut the top crust into diamonds, place 1 whole blanched almond over each diamond.
5. Place the pan on the ovens middle rack and bake the kibbeh for 30 minutes or until the almonds are light gold in color.