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1
For the kibbeh base, rinse the bulgur in a fine sieve under cold running water and drain well.
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2
Puree the onion in the food processor.
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3
Add the meat, salt, pepper, and cinnamon and blend to a paste.
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4
Add the bulgur and blend to a smooth, soft paste.
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5
With your hand, press the paste into the bottom of an oiled, round, shallow baking dish or tart dish, about 11 inches in diameter.
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6
Flatten and smooth the top and rub with 2 tablespoons oil.
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7
With a pointed knife, cut the contents into 6 wedges through the center, and run the knife round the edges of the dish.
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8
Bake in an oven preheated to 375F for about 30 minutes, until browned.
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9
While the kibbeh base is baking, prepare the topping.
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10
Fry the sliced onions in the olive oil until they are golden brown, stirring often.
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11
Add the pine nuts and stir until lightly colored.
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12
Add a little salt and pepper, the cinnamon, and allspice and, if you like a slightly sweet-and-sour flavor (I do), the pomegranate molasses.
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13
Cook, stirring for a minute or so.
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14
Serve the kibbeh with the topping spread over the top.
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15
Instead of pine nuts, use 2/3 cup shelled walnuts, broken into pieces and, if you like, 2 tablespoons raisins soaked in water for 15 minutes and drained.
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16
(If you are using raisins, omit the pomegranate molasses.)
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17
Add 1 tablespoon sumac (see page 7) to the onion topping and omit the pomegranate molasses.
