Lebanese Baked Kibbeh

Making layers 1 and 3

1. Take the cracked wheat and put it in a bowl. Cover with 2 cups of boiling water. Let sit for 10 minutes then drain the water.
2. In a medium bowl combine the spices and salt with 2 tablespoons of water. Add the ground meat for layer 1 and mix to combine.
3. Add the meat mixture along with the bulgur wheat and shredded onions to a food processor. Pulse until smooth. If needed add a small amount of cold water to make certain the mixture is smooth and not dry and crumbly. Set aside

Making Layer 2

1. For the middle layer, take 1 pound of ground round and brown it in a skillet. Add ⅓ of a cup of pine nuts. Cook for 1-2 more minutes then remove from the heat and drain the grease.

Forming the kibbeh

1. Spread half of the melted ghee over the bottom and sides of the 9x13 baking dish. Reserve the remaining ghee.
2. Take the meat mixture for layers 1 and 3 and divide in half. Use half of the mixture to form into an even layer on the bottom of the pan.
3. Once the first layer is complete, add the middle layer using the cooking ground meat/pine nut mixture, and cover the first layer.
4. Add a top layer with the rest of the meat and cracked wheat mixture.
5. Knife the edges of the meat in the pan. Glaze the kibbeh mixture with the remaining ghee, then cut the meat into diamonds.
6. Bake the kibbeh at 350 degrees for 30 minutes.
7. When done baking, broil the kibbeh for 3 minutes until golden brown, making sure to watch it so it does not burn.
8. Serve warm.