Lightly oil a square baking tin, around 30 x 20cm. Tip the bulgur wheat into a bowl and cover well with boiling water. Leave for 15 mins to soften, then drain in a sieve. Press the wheat using the back of a spoon to squeeze out any water.

Add the onion, Baharat spice, 2 tbsp of water, 3/4 tsp fine sea salt and some pepper in a food processor and blitz until mixed. Add the meat and process again until combined. Add the drained bulgur wheat and pulse a few times until it looks almost incorporated. Tip into a large bowl and knead it a few times until fully combined.

Heat the oven to 200C/180C fan/gas 6. Tip the meat mixture into the oiled tin. Press to flatten, so the surface is uniformly flat. Use a small knife to divide it into diamond shapes, roughly 5cm wide. Start by cutting from corner to corner, then work your way to the edges. Brush generously with the olive oil and add a few pine nuts to each diamond. Bake for 40-45 mins until it feels firm when pressed and the surface is nicely browned. Serve with a chopped salad and tahini sauce, if you like.