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1
Rinse the bulgur well, then cover with cold water and soak for 20 minutes.
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2
Drain well.
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3
Put the drained bulgur, lamb, grated onion, cumin and cayenne in a large mixing bowl.
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4
Season with 2 teaspoons salt and 1/2 teaspoon pepper.
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5
Mix well with your hands to distribute the seasoning.
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6
With a wooden spoon, beat in about 1/2 cup ice water.
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7
The mixture should be smooth and soft.
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8
Heat the olive oil in a cast-iron skillet over medium heat.
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9
Add the onions and fry gently, stirring occasionally, until they soften, about 5 minutes.
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10
Season generously with salt and pepper.
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11
Raise the heat and add 1/4 cup of the lamb mixture.
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12
Continue frying, allowing the meat to get crumbly and the onions to brown nicely, another 10 minutes or so.
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13
Stir in the pine nuts and taste.
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14
Let cool to room temperature.
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15
Heat the oven to 350 degrees.
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16
Lightly oil a shallow 9-by-13-inch baking dish, then press half the remaining lamb mixture evenly over the bottom of the pan.
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17
Spread half the onion-pine nut mixture over the meat.
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18
Add the rest of the meat to the pan, patting and pressing it with wet hands to make a smooth top.
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19
If desired, score the top with a sharp paring knife to make a traditional diamond pattern at least 1/2-inch deep.
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20
Bake uncovered for 35 to 45 minutes, until the top is golden.
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21
Spread with the remaining onion-pine nut mixture.
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22
Serve warm, at room temperature or cool, with a dollop of yogurt.
