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1. Lightly oil a square baking tin, around 30x20cm (12x8-inch).
2. Tip the bulgur wheat into a bowl and cover well with boiling water.
3. Leave for 15 mins to soften, then drain in a sieve.
4. Press the wheat using the back of a spoon to squeeze out any water.
5. Add the onion, Baharat spice, 2 tbsp of water, ¾ tsp fine sea salt and some pepper in a food processor and blitz until mixed.
6. Add the meat and process again until combined.
7. Add the drained bulgur wheat and pulse a few times until it looks almost incorporated.
8. Tip into a large bowl and knead it a few times until fully combined.
9. Heat the oven to 200C/180C fan/gas 6.
10. Tip the meat mixture into the oiled tin.
11. Press to flatten, so the surface is uniformly flat.
12. Use a small knife to divide it into diamond shapes, roughly 5cm (2-inch) wide.
13. Start by cutting from corner to corner, then work your way to the edges.
14. Brush generously with the olive oil and add a few pine nuts to each diamond.
15. Bake for 40-45 mins until it feels firm when pressed and the surface is nicely browned.
16. Serve with a chopped salad and tahini sauce, if you like.

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