Kibbeh bil Sanieh (Baked Bulgur and Lamb Tray Bake)

• 250 g Bulgur
• 300 ml Water
• 2 medium Yellow onion
• 4 tbsp Olive oil
• 600 g Minced lamb
• 2 tsp Ground cumin
• 1 tsp Ground cinnamon
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 20 g Fresh parsley
• 1 large Lemon

1. Heat the oven to 200°C (390°F). Put the bulgur in a mixing bowl, pour over the water, and leave to soak until tender and the water is absorbed, about 20 minutes.
2. Meanwhile, finely chop 1 onion and warm 1 tbsp olive oil in a frying pan over medium heat. Add half the minced lamb, half the cumin, half the cinnamon, 0.5 tsp fine sea salt and 0.5 tsp black pepper, then cook for 6 to 8 minutes until browned and any liquid has evaporated.
3. Tip the cooked lamb filling into a bowl to cool slightly. Finely chop the fresh parsley and stir most of it through the filling, reserving a little for serving.
4. Finely grate or very finely chop the remaining onion. Add it to the soaked bulgur with the remaining minced lamb, remaining cumin, remaining cinnamon, 1.5 tsp fine sea salt, and 0.5 tsp black pepper, then mix well until it becomes a cohesive paste.
5. Brush a baking dish with 1 tbsp olive oil. Press half the bulgur mixture into an even layer, add the lamb filling, then press the remaining bulgur mixture on top, smoothing with damp hands if needed.
6. Score the top into diamonds or squares with a knife, cutting through the top layer but not all the way to the base. Drizzle over the remaining 2 tbsp olive oil so it runs into the cuts.
7. Bake for 30 to 35 minutes until browned and crisp at the edges and the centre feels set. Rest for 5 minutes before cutting along the score lines.
8. Cut the lemon into wedges. Serve the kibbeh warm with a squeeze of lemon and the reserved parsley scattered over.

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