Baked Bulgur and Spiced Meat Pie

In a large bowl, combine the fine bulgur with 1 teaspoon of salt and 1 cup of cold water. Mix well and let it soak for 15-20 minutes, until the bulgur softens and absorbs the water.

While the bulgur soaks, finely chop one onion. In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the ground meat, breaking it up with a spoon, and cook until browned. Drain any excess fat.

Stir in the pine nuts, 1/2 teaspoon of salt, 1 teaspoon of allspice, 1/2 teaspoon of cinnamon, and 1/2 teaspoon of black pepper into the meat mixture. Cook for another 2-3 minutes, then remove from heat.

After soaking, finely chop the remaining onion and add it to the bulgur. Knead the bulgur mixture with your hands for 5-7 minutes, adding a tablespoon or two of cold water if needed, until it forms a cohesive, smooth 'dough'. You can also process it briefly in a food processor for a smoother texture.

Preheat your oven to 190°C. Lightly grease a 9x13 inch (23x33 cm) baking dish with olive oil. Take half of the bulgur mixture and press it evenly into the bottom of the prepared dish to form the first layer.

Spread the spiced meat filling evenly over the bulgur base. Take the remaining bulgur mixture and carefully spread it over the meat filling, gently pressing it down to create the top layer.

Drizzle 2 tablespoons of olive oil over the top. Using a sharp knife, score the top layer into diamond or square shapes, cutting all the way through to the bottom layer. You can place a small pine nut or almond in the center of each piece for garnish.

Bake for 45-55 minutes, or until the top is golden brown and crisp. Let it rest for 10 minutes before serving. Sahtein!