1. Soak the bulgur wheat in enough water to cover and set aside

To make the Kibbeh filling:

1. Sauté the chopped onions in regular olive oil until golden on medium low heat

2. Add 250g of minced meat to the onions and cook out the meat on medium high heat
3. Add the 7 spice, kamouneh spices, black pepper and salt and use the back of your wooden spoon to break up the meat
4. When it is cooked turn off the heat and add the sumac and chopped walnuts. Taste to make any adjustments then cover and set aside

To make the casing

1. Drain the bulgur wheat and add to a large bowl. Take out the half kilo of meat and prepare the food processor
2. In several batches, add the bulgur wheat and equal amounts of meat to the food processor and process until it clumps together and starts to roll in the processor bowl.
3. Roughly chop 1 onion to go in the food processor along with the 7 spices, kamouneh spices, black pepper and salt. Blitz well
4. When you have combined all the meat and bulgur wheat in a bowl, add the blitzed onion spice mix and the cornflour, then bring everything together preferably with your hands
5. If it is too dry add a bit of water, you don't want it too loose, sticky or crumbly but so it holds together nicely. If you don't mind tasting a bit of raw meat check a tiny bit for saltiness and adjust as necessary

To assemble the Kibbeh bil Sanieh

1. In small batches make 1cm thick layers of casing and line the bottom of an oven proof dish (See video)

2. Smooth out the layer with your hand making sure you blend any cracks together

3. Add a good layer of kibbeh mixture and lay out flat making sure you go to the edges

4. Make another thin 1cm layer of kibbeh casing and apply on top, smoothing out as you go along

5. If you are baking right away add a thin layer of vegetable oil then cut out a diamond pattern making sure you slice all the way to the bottom

6. Bake for half an hour so at 180°C fan (350 F) until the top is nice and crunchy

7. Serve with yoghurt and cucumber or a green salad