Fry the diced onions in oil on medium heat for about 5 minutes.

Once the onion softens, add the pine nuts. When the pine nuts start to change colors (about 2 minutes) add the ground meat breaking up the clumps as the meat browns.

When the meat is cooked through, add the salt, allspice, black pepper, seven spices, and butter (for taste). Turn off the heat, add the pomegranate molasses and stir. Set aside to cool while preparing the kibbeh mixture.

Rinse the bulgar wheat in water. Drain and let sit for 5 minutes to soften.

Using a food processor blend ⅓ of the kibbeh ground meat and ⅓ of the softened bulgar wheat with a few ice cubes until blended. Add to a large bowl. Repeat until all 3 batches are blended. Blend the fresh mint and onion. Add some of the ground meat back into the mint and onion mixture. Add the allspice, cinnamon, seven spices, black pepper, salt, dry mint, dry basil, and ice cubes. Blend until combined. Add the mixture to the large bowl with a couple of ice cubes.

Using your hands, knead the kibbeh mixture for a few minutes until combined. 

Grease a metal cookie sheet or large round metal pan. Heat the oven to 400 ℉(205 ℃). Get a bowl with water and ice ready.

Wet your hands. Grab a chunk of the kibbeh mixture and press it in between your palms until flattened. Lay it on the baking sheet. Continue flattening the kibbeh mixture until ½ of the mixture is pressed into the pan in a thin layer. Dip your hands in water when the kibbeh starts sticking to your hands.

Using a slotted spoon, add the kibbeh stuffing evenly on top of the kibbeh mixture.

Make the top layer of the kibbeh mixture by pressing the kibbeh in between your palms. Lay on top of the stuffing layer. Continue adding flattened kibbeh pieces dipping your hands in water every so often. Connect the kibbeh pieces by pressing them together to form a smooth layer.

Once the kibbeh layers are finished, cut the kibbeh. Make a hole indentation in the middle. Cut all the way through the kibbeh horizontally and vertically once. Then make cuts (only going halfway down) vertically and horizontally in ¾" (2 cm) width sections. 

Spread a layer of oil on top of the kibbeh. Bake in the oven for about 40 minutes to 1 hour.