Rinse the bulgur, then soak it in water for about 15 minutes.

Grind the bulgur using a meat grinder, then add the onion, meat, and spices. Run the mixture through the grinder three times.

Knead the kibbeh dough by hand for a few minutes. If needed, add a little water. Cover and refrigerate for 1 hour to rest.

Prepare the filling: Heat the clarified butter in a skillet. Add the chopped onions with a pinch of salt and cook until softened. Add the ground beef and sauté with the onions until fully cooked. Season with salt, pepper, and spices. Let the mixture cool, then stir in the walnuts or pine nuts.

Generously grease a baking dish with clarified butter or ghee.

Roll out a portion of the kibbeh dough to a medium thickness. (Tip: Roll it between two pieces of plastic wrap lightly moistened with water using a rolling pin.)

Carefully transfer the rolled-out kibbeh dough to the baking dish. Continue covering the bottom of the dish with dough, using wet hands to join the pieces together into one even layer.

Spread the filling evenly over the first layer of dough.

Add another layer of kibbeh dough over the filling, using the same method as the first layer.

Score the top with a knife, wetting the blade with water as you cut. Cut into your preferred shapes.

Brush the top with clarified butter or ghee and place a blanched almond on each piece.

Bake in a preheated oven at 400°F (200°C) for 30 minutes. Bake from the bottom until the edges are golden, then turn on the broiler to brown the top. Serve with lentil soup and muhammara. Enjoy!