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1
Cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, 8 to 10 minutes.
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2
Add lamb, allspice, salt, cinnamon, and pepper and cook, stirring and breaking up lumps, until lamb is no longer pink, about 5 minutes.
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3
Remove from heat and stir in 1/3 cup pine nuts.
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4
Preheat oven to 400F.
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5
Cover bulgur by 1 inch with cold water in a bowl.
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6
When dust and chaff rise to surface, pour off water, then repeat rinsing 2 more times.
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7
Cover rinsed bulgur with cold water by 1 inch and let stand 10 minutes.
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8
Drain in a fine-mesh sieve, pressing hard on bulgur to remove excess liquid, and transfer to a large bowl.
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9
Pulse onion in a food processor until finely chopped.
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10
Add lamb, allspice, salt, cinnamon, and pepper and pulse until onion is finely minced (meat will look smooth).
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11
Add to bulgur and mix with your hands to combine well.
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12
Lightly grease pie plate with 1/2 tablespoon olive oil.
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13
Press half of bulgur mixture evenly onto bottom and up side of plate (up 1 inch if using skillet).
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14
Spoon filling evenly over bulgur mixture.
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15
Spoon remaining bulgur mixture over filling and spread to cover, smoothing top.
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16
Brush top with remaining olive oil and score in a crosshatch pattern with a paring knife.
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17
Bake kibbeh in middle of oven until cooked through, 35 to 40 minutes.
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18
Preheat broiler.
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19
Broil kibbeh 5 to 7 inches from heat until top is golden brown and crusty, 3 to 5 minutes.
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20
Let stand 5 minutes before serving.
