The ultimate expression of Levantine meat-working. A shell of extremely lean, twice-ground beef and fine bulgur wheat forms an architectural dome around a deeply spiced filling of fatty lamb, pine nuts, and allspice.
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The Filling. Sauté the fatty ground lamb with diced onions, pine nuts, and Seven Spice until browned and deeply fragrant. Let it cool completely; it cannot be stuffed while hot.
The Shell Matrix. In a food processor, combine the ultra-lean meat, soaked bulgur, grated onion, and salt. Process continuously until it forms a perfectly smooth, sticky, dough-like emulsion.
The Architecture. Wet your hands with ice water. Take a ping-pong sized ball of the shell matrix. Hollow it out with your index finger, rotating it to form a thin, torpedo-shaped cup.
The Stuffing. Fill the cup with the cooled lamb mixture. Pinch the top closed, ensuring absolute structural integrity so it does not rupture during . Form points at both ends.
The . at 350°F (175°C) until the exterior is deeply browned and formidably crisp, roughly 5-7 minutes . Serve hot with yogurt or labneh.
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