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INGREDIENTS NEEDED:

• 500 g of  lean ground beef
• 2 ½ cups of dark fine burghal ( cracked wheat)
• ½  cup of finely grated onion
• 1 tbsp of allspice
• 2 tbsp of  ground cumin
• 2 tsp of salt
• 1 tsp of black pepper
• ½ cup of warm water
• ½ cup of oil

Filling

• 250 g of lean ground beef
• ½ tsp ground cinnamon
• 1 tsp of allspice
• 1 tbsp of cumin
• 1 tbsp of ground sumac
• 1 tsp salt
• 1 tbsp of vegetable oil
• 1 tsp black pepper
• 1 cup fried pine nuts

PREPARATION:

• Lightly fry pine nuts until light golden brown and remove from heat onto a paper towel and set aside.
• Filling- On medium heat sauté onion in vegetable oil until transparent, stir in meat and cook until done.  Add the remaining ingredients including the pine nuts and mix thoroughly for 2 minutes turn heat off and set aside.
• In a large bowl wash   burghul in warm water then drain. Add all the ingredients (lean ground beef, grated onion, allspice, ground cumin, salt, pepper, water and oil) and knead with your hands until all the ingredients are well combined.
• Divide the mixture into 2 portions. The first portion flatten into a greased oven tray (8X8) using you wet palms roughly 2-3 thick. (Put cold water into a small bowl next to you).
• Spread meat filling evenly over the first flatten portion of mixture. As for the second portion divide it into 4-6 portions flatten each in the palms of your hand and placing it on top of the of filling, then press with the palms of your hands to set all 3 layers.
• Brush the top with 2 tbsp of oil, then using a knife cut into squares (optional-place a pine nut or blanched almond in the center of each square) cover with tin foil and bake in a 350degree oven for 30 minutes.
• Remove and serve hot with fresh yogurt or salad.