Baked kibbeh in a tray (Kibbeh bil sanieh)

1. Rinse the fine bulgur in cold water, soak for 15 minutes, then squeeze out the water thoroughly with your hands.

2. In a food processor work the bulgur with 500 g of the minced meat, the quartered onion, the spices, salt and pepper into a smooth, sticky paste; if too dry, add 1-2 tbsp iced water.

3. For the filling, toast the pine nuts in a little butter and lift out, then soften the finely chopped onion in the same pan, add the remaining mince, brown until crumbly, season and stir in the pine nuts.

4. Press half of the bulgur paste evenly into a buttered tray of about 25x35 cm with wet hands, spread the filling on top, then lay the remaining paste over it in small patches and smooth together with wet hands.

5. Score the top into diamonds with a sharp knife, poke a small hole in the centre, drizzle with the melted butter and bake in a 190 °C oven for 35-40 minutes until deep golden brown.

6. Serve with yoghurt or a yoghurt-cucumber salad and fattoush.

Tip: Kibbeh is Lebanon's national dish, and this tray version is the easiest at home. The secret is a very cold, well-worked paste - if your hands are wet, it won't stick. It is excellent warm or cold.