To make your stuffing:

1. in a pan or pot saute the onion in olive oil until soft.
2. Stir in the minced meat, breaking it up with a wooden spoon, then, as it browns, season with salt and spices.
3. When the meat has browned all over, and most of its water has been cooked off turn off the heat and allow to cool.

To make the base and top

1. Soak the bulgur wheat in cold water for an hour (but no longer)
2. Drain the water off and place the bulgur into a sieve and leave it to drain for 15 minutes
3. Using a meat grinder to grind the bulgar wheat three times until it is almost a dough.Do the same with the meat then add the egg, baking powder, seasoning and bread crumbs.
4. If you don’t have a meat grinder then pulse the meat, bread crumbs,egg, baking powder and seasoning in the food processor until it is smooth then add the bulgur gradually to the food processor and pulse until you incorporate the whole amount of the bulgur. (This will take time and you’ll have to scrape down the edges repeatedly)
5. Knead the meat and bulgur mixture until it is smooth and homogenous

To make your kibbeh:

1. Grease your baking dish
2. Get a bowl of water and wet your hands.
3. Take half of the meat and bulgur mix and spread it in the base of the baking dish.
4. Spread the stuffing over the base leaving 1 cm (0.5 inch) margin
5. Spread the other half of the meat and bulgur mix on a piece of parchment paper until it is slightly larger that your pan
6. Use the parchment to transfer the top onto the baking dish
7. cut the excess
8. With your wet hands smooth the top and press from the center to the edges to expell any air trapped between the layers.
9. Using a wet knife cut the pattern you like into the kubbeh
10. Pour the olive oil or melted butter over the top of the kubbeh
11. bake in a 180 oven until the base is golden brown
12. put under the broiler to get the top to turn golden brown