Add the spices and ground cumin to the bulgur, then pour water over it and let it soak for 3 to 4 hours until the bulgur softens and expands.

When ready, rub the bulgur with your hands until it comes together. Meanwhile, prepare the filling: chop the onions and toast the cashews or pine nuts until golden. Add the chopped onions and cook until they soften, then add the meat, sprinkle with salt and spices, and set aside.

Mix the pounded meat into the bulgur after rubbing it, and knead well. (If the mixture feels too stiff while kneading, add a little water until it becomes soft.) When finished, divide the dough in half. Grease the bottom of a baking dish with a little oil and spread half the dough evenly.

Add the filling in the center, then cover with the remaining dough (flatten the dough with your hands and place it over the filling). When done, cut into desired shapes and decorate each piece with pine nuts or cashews.

Pour a small cup of oil over the top and bake in the oven.