Soak bulgur in cold water for 15 minutes, then drain and squeeze out excess water.

Combine ground lamb, soaked bulgur, half of the chopped onion, cumin, and allspice. Knead well to form a cohesive dough.

In a separate pan, heat olive oil. Sauté remaining onion and garlic until translucent.

Add shredded chicken, tomato paste, salt, and pepper to the pan. Cook for 5 minutes.

Stir in shredded Gouda cheese until just melted, creating the filling.

Take a small portion of the lamb-bulgur mixture, flatten it into a cup shape in your hand.

Spoon a tablespoon of the chicken-cheese filling into the center.

Carefully seal the edges to form an oval-shaped kibbeh.

Place the formed kibbeh in a lightly oiled baking dish.

Bake at 180°C for 45-50 minutes, or until golden brown and cooked through.