Soak the bulgur in water (about 2 1/2 cups/600 ml) until it softens and absorbs the water, but make sure there is no excess water left.

Once the bulgur is fully soaked, add the remaining dough ingredients and knead by hand or use a food processor.

Place a skillet over medium heat, add the diced onion and ghee, and sauté until the onion softens and turns golden.

Add the ground beef, beef fat (if using), salt, and black pepper. Cook, stirring, until the meat is done. Add the almonds or pine nuts, stir for another minute, then remove from heat.

Grease the baking dish with ghee. Spread half of the kibbeh dough evenly in the dish, pressing it slightly up the sides.

Add the filling on top, then cover with the remaining kibbeh dough.

Brush the top with ghee and cut into your desired shapes.

Bake on the lower rack for about 30 minutes (or longer if needed until fully cooked), then broil the top for about 10 minutes until golden.