Lamb Kibbeh with Onion and Pine Nuts

We were delighted to discover traditional kibbeh that was is richly flavorful and relatively easy, with only one layer of kibbeh and a flavorsome onion-and-pine-nut topping.

INGREDIENTS

For the baked kibbeh base

 2/3 cup fine-ground bulgur

 1 medium onion, cut in quarters

 1 pound lean, boneless leg of lamb

 1/2 teaspoon salt 

  Black pepper

 1 teaspoon cinnamon

 2 tablespoons vegetable oil

For the onion and pine nut topping

 1 pound onions, sliced

 3 tablespoons extra-virgin olive oil

 1/4 to 1/3 Farm Fresh Nuts Raw Pine Nuts

 Salt and black pepper

 1/2 teaspoon ground cinnamon

 Pinch of ground allspice

 1/2 to 1 tablespoon pomegranate molasses (optional)

DIRECTIONS

Make the kibbeh base

Rinse the bulgur in a fine sieve under cold running water and drain well.

Purée the onion in the food processor. Add the meat, salt, pepper, and cinnamon and blend to a paste. Add the bulgur and blend to a smooth, soft paste.

With your hand, press the paste into the bottom of an oiled, round, shallow baking dish or tart dish, about 11 inches in diameter. Flatten and smooth the top and rub with 2 tablespoons oil. With a pointed knife, cut the contents into 6 wedges through the center, and run the knife round the edges of the dish.

Bake the kibbeh in an oven (preheated to 375°F [190°C]) for about 30 minutes, until browned.

Make the topping

Fry the sliced onions in the olive oil until they are golden brown, stirring often. Add the pine nuts and stir until lightly colored. Add a little salt and pepper, the cinnamon, allspice, and, if you like a slightly sweet-and-sour flavor (I do), the pomegranate molasses. Cook, stirring for a minute or so.

Serve the baked kibbeh with the topping spread over the top.

VARIATIONS

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. (If you are using raisins, omit the pomegranate molasses.)

Add 1 tablespoon sumac to the onion topping and omit the pomegranate molasses.