Baked Kibbe

Top and Bottom Layers:
1 1/2 cups fine bulgur wheat
1.3 pounds ground beef/lamb mix
1 1/2 cups roughly chopped yellow onions
3 teaspoons ground cumin
2 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
cayenne
allspice
ground coriander
ground cloves

Stuffing:
.7 pound ground beef/lamb
1 cup finely chopped yellow onions
green onions
packet of pine nuts, lightly toasted
1 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon ground pepper
1/4 teaspoon ground cinnamon
cayenne

Stuffing: In a large skillet, cook the saute the onions in olive oil (with S&P) until well cooked. Put cooked onions in a bowl. Saute meat, stirring, over medium-high heat until browned, about 4 minutes. Add the spices and onions, and cook until tender, about 4 minutes. Add green onions at the end. Remove from the heat and add the pine nuts.

Outer Layers: Place the bulgur in a bowl and cover with water. Let sit for 30 minutes then drain in a strainer, pressing to extract the excess water.

Use food processor to blend onion, seasonings, and bulgur, about 30 seconds. Add meat and spices and process until smooth and pliable enough to work like a dough, adding a little ice water if needed.. Scrape down as needed. (May do better in two batches.)

Assemble: Butter 13 x 9 baking dish. Press half of outer layer mixture onto the bottom. Add stuffing and spread evenly. Top with other half of outer layer mix. Brush with olive oil. Score top layer in a diamond pattern.

Cook: Preheat oven to 400. Cook for about 35 minutes. Hit broiler for 5 minutes or so to brown it up. Let cool for about 15 minutes. Slice along score marks and serve.

Yogurt-Garlic Sauce:

1 cup strained plain yogurt
1 tablespoon extra virgin olive oil
Few shakes of granulated garlic
1 teaspoon minced fresh mint leaves
lemon juice
1/4 teaspoon salt
black pepper

Whisk the yogurt until smooth. Add the remaining ingredients and whisk to combine.