Place one onion in a meat grinder with the basil, marjoram, and lemon peel. Grind together, then add the bulgur and meat and grind again. Add salt and kibbeh spices, then knead the mixture well until the meat and bulgur are fully combined and hold together.

For the filling: Sauté the pine nuts in a pan, then add and sauté the onions and ground meat.

Divide the kibbeh mixture in half. In a baking dish, spread half of the kibbeh mixture evenly, then add the filling on top. Cover with the remaining kibbeh mixture, spread evenly, and cut into portions. Drizzle a little oil over the top before baking to help it brown.