For the basic kibbee:

Wash the burghul thoroughly and drain well. Place in a bowl and set aside for 30 minutes before using.

Place the meat in the blender and mince it finely, almost to a paste. With the motor running, add the onion and mint leaves as you mince. Transfer the mixture to a mixing bowl.

Discard some oil, then add the onion slices and sauté over medium heat for 4 - 5 minutes or until translucent. Remove from the heat immediately, then drain and mix with pine nuts.

Place onion mixture in the center of a lightly greased 30 cm round baking tin.

Using your hands, spread the basic kibbee mixture evenly over the onion mixture, spreading to cover the base of the tin. (This is easier if you make small patties, place them close together over the filling, then smooth the surface, dipping your hands in cold water to prevent the mixture from sticking).

The onion mixture will even out. Pour remaining olive oil over the top. Slice the kibbee into quarters, them into quarters again to make eight slices, making sure the incisions are deep.