Lightly moisten the bulgur wheat with water—just enough to get it damp, but don’t add too much water.

Add the chopped onion to the bulgur wheat.

Let the bulgur sit in the water for a bit, then grind it twice with salt using a meat grinder or food processor.

To prepare the lean meat, place 2.2 lbs (1 kg) of ground beef or lamb in a mixer with a little salt and ice. Mix well until it forms a smooth, cohesive mass.

Add the lean meat mixture to the bulgur and knead together, then grind the mixture once more using the grinder or food processor.

Grease a baking pan with butter or ghee. To spread the kibbeh dough, place a piece of dough between two sheets of plastic wrap and press it flat with a plate. Lay the flattened dough in the pan, covering the bottom completely. Smooth it out well so there are no cracks.

Sauté the 1.1 lbs (0.5 kg) ground beef or lamb with the nuts. Season with salt and spices, then let the mixture cool.

Beat an egg and mix it into the meat filling to help it stick together.

Spread the filling evenly over the first layer of kibbeh in the pan.

Add another layer of kibbeh dough on top, pressing it down well. To help spread the dough, keep your hands damp with water.

Cut the kibbeh into your desired shapes, pour plenty of butter or ghee over the top, and bake in a 400°F (200°C) oven for 30 minutes.