FOR THE DOUGH:
2 cups fine-grain bulgur wheat (coarseness #1 at Kalustyan’s Market on 28th and
            Lexington Avenue -please note that you must use fine-grain and not anything
            coarser or the dough will turn to mush)
3 cups warm water
1 tablespoon salt
2 tablespoons vegetable oil or canola oil
½ cup dry plain bread crumbs or matzo meal
½ cup all-purpose flour
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon honey
½ pound ground beef or lamb

FOR THE FILLING::
¼ cup vegetable oil
¾ cup finely chopped yellow onions
½ pound ground beef
½ pound ground lamb
½ teaspoon ground allspice
¼ teaspoon ground cinnamon
½ teaspoon salt
Generous grindings of black pepper
2 tablespoons warm water
¼ cup pine nuts or 1 cup pomegranate seeds (from about 1 pomegranate)

TO SERVE:
¼ cup pine nuts
1 large lemon, cut into 8 wedges

1. Prepare the dough. Place the bulgur wheat in a large bowl. Add the warm water and let soak for 10 minutes. Add the salt and oil and knead into the bulgur with your hands. Allow to sit for another 10 minutes.

2. Combine the bread crumbs (or matzo meal), flour, cumin, paprika, and honey together in a large bowl. Add the bulgur dough, and ground beef or lamb, and knead and press vigorously together for 5 minutes until fully blended and smooth. Set aside for 45 minutes so the bulgur can absorb the moisture.

3. Prepare the filling. In a medium-size skillet, heat 3 tablespoons of the oil
over medium heat. Add the onions and cook, stirring until golden and soft,
3 to 4 minutes.

4. Add the ground meat and stir constantly with a fork until the meat loses its
red color. Continue to simmer about 10 minutes, turning frequently. Cover and cook 5 more minutes.

5. Add the allspice, cinnamon, salt and pepper, and 2 tablespoons of water to the beef mixture and mix well. Continue to cook over medium heat for 15 to 20 minutes.

6. If you are adding pine nuts, brown them in the remaining 1 tablespoon oil in a small skillet over medium heat, being careful not to let them burn. Remove when just beginning to turn brown. Add the pine nuts (or pomegranate seeds) to the meat and mix gently. Set the meat mixture aside.

7. Preheat the oven to 350° F;
Coat one 10-inch square baking pan with vegetable oil.

8. Prepare the pie. Take half of the bulgur dough and press it into the bottom of the baking pan or pie dish with your fingers to form a crust (it doesn’t have to go up the sides of the pan, only along the bottom).

9. Spread the filling evenly over the top. Take the remaining dough mixture and press it over the top to cover the filling.

10. Cut the pie into 16 squares, sprinkle with pine nuts, and bake until the top is slightly browned, 45 minutes to 1 hour. Let stand for 10 to 15 minutes before serving. Serve warm with lemon wedges.

Yield: Serves 8 to10