Rinse the bulgur with warm water, rub it with your hands, then drain well.

Divide the meat into two portions: 7 ounces (200 grams) and 1.75 pounds (800 grams).

Toast the pine nuts in a pan until golden brown. Finely chop the onion and sauté over low heat until just softened.

Mix the bulgur thoroughly with 1.75 pounds (800 grams) of ground meat by kneading and rubbing with your hands, or use a meat grinder if available. Add some of the chopped onion, then season with salt, spices, and basil.

Once the mixture holds together, divide it into two equal balls, wetting your hands with water to prevent sticking.

Sauté the remaining 7 ounces (200 grams) of meat in a skillet with a little oil until cooked through. Add the rest of the onion and some of the toasted pine nuts, sprinkle with salt and a little spice, and cook until the filling is well combined.

Grease a baking dish with oil, then butter to prevent sticking. Press one ball of the kibbeh mixture evenly into the bottom of the dish. Spread the filling mixture on top.

Flatten the second ball of kibbeh mixture and place it over the filling to cover completely. Brush generously with butter, then cut into squares with a knife and top each square with a pine nut.

Bake in a preheated oven at medium heat for 30 minutes, or until golden brown.