Open Kibbeh

This recipe does have a few steps and requires a bit of a time investment, but it's a full meal on its own (or maybe with a nice salad for extra greens). Think of it as a Middle Eastern pizza with a bulgur crust and lamb with tahini as the topping.

One year ago: Braised Rabbit with Roasted Red Pepper and Merguez Sausage
Two years ago: Sun-dried Tomato Gnocchi with Porcini Mushroom Broth
Three years ago: Pear Bread

Open Kibbeh (from Jerusalem)
Ingredients
1 cup (125g) fine bulgur wheat
200ml water
6 tbsp olive oil, divided
2 cloves garlic, minced
2 medium onions, finely chopped
1 green chile, finely chopped
350g ground lamb
1 tsp ground allspice
1 tsp ground cinnamon
1 tsp ground coriander
2 tbsp coarsely chopped cilantro
60g pine nuts
3 tbsp coarsely chopped parsley
2 tbsp self-rising flour (or 2 tbsp all-purpose + 1/8 tsp baking powder)
3 1/2 tbsp tahini
2 tsp lemon juice
1 tsp sumac
salt and pepper

1. Preheat oven to 400F. Line an 8" springform pan with waxed paper.
2. Place bulgur in large bowl and cover with water. Leave for 30 minutes.
3. Meanwhile, heat 4 tbsp of olive oil in large frying pan over medium-high heat. Saute garlic, onion, and chile until soft. Remove from pan.
4. Return pan to heat and add lamb. Cook 5 minutes or until brown.
5. Return onion mixture to pan and add spices, cilantro, 1/2 tsp salt, grind of pepper, and most of the pine nuts and parsley. Cook for a couple of minutes and remove from heat.
6. Drain bulgur if necessary. Add 1 tbsp of olive oil, 1/4 tsp salt, and pinch of pepper. Use your hands to mix together until it just holds. Push into springform pan.
7. Spread lamb mixture on top of bulgur and bake for 20 minutes.
8. Meanwhile, whisk together tahini, lemon juice, 3 1/2 tbsp water, and a pinch of salt.
9. Spread tahini sauce on kibbeh cake and sprinkle with remaining pine nuts and parsley. Return to oven and cook for 10 - 12 minutes until tahini is set and pine nuts are golden.
10. Remove from oven and let cool. Sprinkle with sumac and drizzle with remaining olive oil. Serve.