Unbelievably Delicious Baked Kibbeh: Aunt Louise’s Secret

Place bulgur into a large bowl and cover with boiling water. Let stand until water is absorbed, about 30 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Stir 1/4 cup onion, 1 1/2 teaspoons salt, basil, and pepper into softened bulgur. Add ground beef and 1/2 pound lamb; mix well. Divide mixture into two portions. Pat one portion over the bottom of a 12×7-inch baking dish.

Place remaining portion onto waxed paper and pat into 12×7-inch rectangle on a piece of waxed paper; set aside.

Cook and stir remaining 1/4 cup onion and 1/2 pound lamb in a skillet until browned, about 5 minutes. Drain excess grease from the skillet. Stir in pine nuts and remaining 1/2 teaspoon salt. Spoon over meat layer in the baking dish.

Invert the second meat layer over the filling; peel off and discard waxed paper. Score the top layer into diamond shapes by cutting diagonally in both directions, leaving about 3 inches between the cuts. Press a small dab of butter into the middle of each diamond.

Bake in the preheated oven until golden brown, about 40 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Garnish with cherry tomatoes and mint.