Alan Geaam's kebbe bil sayniyeh

For the base:

1. Soak the bulgur in twice its volume of water for 30 minutes, then drain.
2. Mix the ground meat with the bulgur, peeled and chopped onions, chopped mint and basil, spices, and salt. Blend in a food processor until you have a smooth paste. Set aside.

For the filling:

1. Peel and thinly slice the onions.
2. In a sauté pan, cook the onions in oil until golden.
3. Add the ground meat and cook until well-browned, stirring constantly to prevent sticking.
4. Add the seven spice mix and cinnamon, then salt to taste.
5. Toast the pine nuts in a dry pan, then add them to the meat.

For baking and serving:

1. Preheat the oven to 180°C (356°F).
2. Grease a large, high-sided baking dish.
3. Spread half the base mixture in the bottom of the dish.
4. Add the filling on top.
5. With the rest of the base, form small flat patties.
6. Arrange them on top to thoroughly cover the filling.
7. Press down so the joins between pieces are no longer visible.
8. With the tip of a knife, score diamond patterns on the top to decorate the kebbe.
9. Pour the olive oil over.
10. Bake for 40 minutes.
11. Enjoy this dish with yogurt sauce recipe here

This recipe is from the book "Comme à Beyrouth" (Webedian Books), by Alan Geaam. The chef explains he created it to "share the memories of [his] childhood in Lebanon and the flavors that accompanied all his youth."