Place the 2 cups fine cracked bulghur in a large bowl and cover with cold water by about 1 inch. Let soak 20–30 minutes until softened but not mushy. Drain well in a sieve, pressing lightly to remove excess water.

Combine shell ingredients

In a food processor, add the drained bulghur, 1 cup finely ground meat, 1 cup grated onion, 2 tsp salt, 1 tsp allspice, 1 tsp black pepper, and 1/2 tsp cinnamon. Pulse until the mixture develops a smooth, paste-like, cohesive texture (about 30–60 seconds), scraping down sides as needed. If mixture feels too dry, add up to 1–2 tbsp ice water; if too wet, pulse a few more times. You can also do this by hand: finely chop/grind repeatedly and knead vigorously until smooth and sticky (about 8–10 minutes).

Chill shell

Transfer the shell dough to a bowl, cover, and chill in the refrigerator for at least 20 minutes to firm and let flavors meld. This makes shaping easier.

Filling

Toast pine nuts (if using)

In a small dry skillet over medium heat, toast 1/4 cup pine nuts, stirring frequently, until golden and aromatic, 2–4 minutes. Remove and set aside.

Cook filling

Heat 2 tablespoons oil in a skillet over medium-high heat. Add 1 cup finely chopped onion and sauté until soft and translucent, 4–5 minutes. Add 1 pound ground meat and cook, breaking up lumps, until browned and no longer pink, about 6–8 minutes. Drain excess fat if needed. Stir in toasted pine nuts, 1.5 tsp salt, 1 tsp allspice, 1/4 tsp cinnamon, and 1/2 tsp black pepper. Cook 1–2 more minutes to blend flavors. Taste and adjust seasoning. Remove from heat and let cool slightly.

Assembly & baking

Preheat oven

Preheat the oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish or a similar sized shallow ovenproof pan.

Assemble kibbi layers

Beat 1 large egg lightly and reserve. Split the chilled bulghur shell dough into two roughly equal portions. Press one portion evenly into the bottom of the prepared baking dish, creating a compact, uniform layer about 1/2-inch thick. Use wet fingers or a piece of plastic wrap to smooth the surface and prevent sticking. Spread the cooled meat filling evenly over the bottom shell layer.

Top with remaining shell

Break the remaining shell dough into chunks and press or pat them to cover the filling, sealing edges so the filling is enclosed. Smooth the top using wet hands or plastic wrap until even.

Finish and bake

Brush the top with the reserved beaten egg and then lightly brush with 2 tablespoons olive oil or melted butter for shine and browning. Using a sharp knife, score the top into diamond or square shapes to make serving easier after baking. Bake in the preheated oven for 30–40 minutes, until the top is firm, golden brown, and the filling is bubbling slightly.

Rest and serve

Remove from oven and let rest 10 minutes to set. Garnish with 1/4 cup chopped parsley and serve warm with plain yogurt or tahini sauce on the side.