Stir in the minced meat, breaking it up with a wooden spoon, then, as it browns, season with salt and spices
When the meat has browned all over, and most of its water has been dried off turn off the heat and add the pine nuts and allow to cool
To make th top and base
Soak the bulgur wheat in cold water for an hour (but no longer)
Drain the water off and place the bulgur into a sieve and leave it to drain for 15 minutes
Pulse the meat, onion, egg, bread crumbs 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.
Knead the meat and bulgur mixture until it is smooth and homogenous
To make your kibbeh:
Grease your baking dish
Get a bowl of water and wet your hands.
Take half of the meat and bulgur mix and spread it in the base of the baking dish.
Spread the stuffing over the base leaving 1 cm (0.5 inch) margin
Spread the other half of the meat and bulgur mix on a piece of parchment paper until it is slightly larger that your pan
Use the parchment to transfer the top onto the baking dish
cut the excess
With your wet hands smooth the top and press from the center to the edges to expel any air trapped between the layers.
Cut in the pattern you like into the kibbeh using a wet knife.
Pour the 1/4 cup of olive oil on top of the kibbeh
Bake in a 180 degree oven for an hour or until the edges are golden brown.