Soak the bulgur in water until it absorbs the liquid and softens.

Grind the beef and onion together in a meat grinder until smooth.

Add the ground beef to the bulgur and knead well by hand until the bulgur is almost mashed.

Add salt and kibbeh spice mix, and knead the mixture thoroughly.

To prepare the filling, heat a little olive oil in a skillet, sauté the onions until soft, then add the ground beef and cook through. Add salt, spices, and nuts, stir briefly, then remove from heat.

Grease or spray a medium baking dish with olive oil.

Divide the kibbeh dough in half. Press the first half evenly into the bottom of the dish, smoothing it with an oiled hand.

Spread the filling evenly over the base and press down gently.

Flatten the second half of the dough and place it on top (you can flatten it on plastic wrap first, then transfer it to the dish for easier handling).

Smooth the top so it's even and attractive, then score the surface and decorate as desired.

Brush the top generously with olive oil—this is important to keep it from drying out and getting tough when served.

Bake on the lower rack of the oven for 15 minutes, then broil the top until golden brown. If the top dries out, remove, brush again with olive oil, and return to the oven until nicely browned.