Prepare the filling: In a large skillet, heat the oil and fry the pistachios. Remove and drain them on paper towels. Next, fry the pine nuts and set them aside as well. Sauté the ground meat until it changes color and any liquid evaporates. Add the onions and cook until soft and translucent. Season with salt and black pepper, and cook until well done. Stir in the nuts and let the filling cool completely.

Rinse the bulgur and drain it after five minutes.

In a food processor or meat grinder, combine the finely ground meat with salt, black pepper, bulgur, semolina, and onion. Process until all ingredients are well blended and form a uniform mixture.

Place the kibbeh dough in a large bowl. Knead by hand, gradually adding cold water, until you have a smooth, cohesive dough.

Grease a baking dish with vegetable oil. Divide the kibbeh dough into two equal parts.

Press the first half of the dough evenly into the bottom of the baking dish. Spread the meat filling over it, then cover with the second half of the dough. Use cold water to help smooth the top so it’s even.

Dip the edge of a knife in cold water and score the top of the kibbeh into squares or diamond shapes, as you like.

Brush the top with oil or melted butter. Bake in a preheated oven at 350°F (180°C) for about 20 minutes, or until the top and edges are golden brown. Use a moderate oven temperature.

Serve hot or at room temperature, with salad or yogurt. Enjoy!