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1
For the shell, rinse the bulgur in a sieve in cold running water under the tap and drain.
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2
Puree the onion in a food processor.
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3
Add the meat and salt and pepper and blend to a paste.
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4
Remove the paste from the processor and mix with the bulgur and cinnamon, then process, in batches, to a soft well-blended paste, adding iced water gradually by the tablespoon (start with 23) to achieve a smooth elastic consistency.
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5
For the filling, fry the onion in the oil till soft.
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6
Add the ground meat, salt, pepper, cinnamon, allspice, and pine nuts and fry for 10 minutes, turning and crushing the meat with a fork, until it changes color.
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7
To assemble the pie, grease a large round or rectangular (10-by-14-inch) shallow baking pan with oil.
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8
Press half the shell paste evenly on the bottom of the tin, about 1/4 inch thick.
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9
Spread the filling on top and cover with the rest of the paste.
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10
This last layer of shell needs to be built up gradually.
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11
Wet your hands, take large lumps of the paste, flatten them between your palms, and lay them on top of the filling until it is entirely covered.
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12
Patch up any holes and press down firmly with your hands.
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13
An alternative way of doing the top crust is to place the ball of meat-and-bulgur mixture between 2 sheets of plastic wrap or wax paper and to flatten it out with a rolling pin.
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14
Take the top sheet off and turn out quickly over the pie.
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15
With a pointed knife, cut crisscrossing straight or diagonal parallel lines right through to the bottom, making square or diamond shapes, and also run the knife round the edges.
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16
Brush or sprinkle the top with 23 tablespoons oil and bake in a preheated 375F oven for 40 minutes, until golden brown.
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17
In the filling, instead of pine nuts have 3/4 cup mixed coarsely chopped walnuts and pistachios.
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18
Add 2 tablespoons pomegranate syrup (concentrate or molasses) and 1 tablespoon sumac to the filling.
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19
Flavor the shell with 2 teaspoons cumin and 1/4 teaspoon hot cayenne pepper instead of cinnamon.
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20
Add 4 tablespoons tomato paste to the shell mixture.
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21
It is used both for the taste and for the meaty red color it lends.
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22
Add 4 tablespoons each of soaked currants and chopped walnuts to the filling and omit the pine nuts.
