Baked kibbeh (kibbeh bil sanieh)

Filling

• 150 g onions, cut into quarters
• 40 g sunflower oil
• 70 g pine nuts
• 400 g lamb meat, finely minced
  or 400 g beef, finely minced
• 1 tsp salt
• 1 tsp freshly ground pepper
• 1 pinch ground cinnamon

Kibbeh

• 500 g lamb fillet sinew free, cut into cubes (3 cm)
  or 500 g beef tenderloin, cut into cubes (3 cm)
• 4 ice cubes
• 200 g onions, cut into quarters
• 300 g fine bulgur wheat, rinsed with cold water and strained well (see tip)
• 2 level tsp salt
• 2 level tsp ground cinnamon

Assembly and baking

• 10 g sunflower oil, plus extra for greasing
• 1 level tsp freshly ground pepper (optional)
• 1 level tsp Arabian spice mix (optional)