Cook the quinoa in water as per the package instructions. Allow the quinoa to cool off.

To make the kibbeh stuffing: Fry the diced onions in butter on medium heat for about 5 minutes. Add the pine nuts for another minute or two. Add the ground meat breaking up the clumps as the meat browns. Once the meat is cooked, add the salt, allspice, black pepper, and seven spices. Turn off the heat. Add the pomegranate molasses and stir. Allow the stuffing to cool.

To make the kibbeh meat mixture: Using a food processor, blend ⅓ of the ground meat with the quartered onion, fresh mint leaves, fresh basil leaves, allspice, cinnamon, seven spices, salt, black pepper, and dried mint. Set the meat into a large bowl. Add the remaining ⅔ of ground meat with the cooled cooked quinoa and some ice cubes. Blend the meat and quinoa together. Add this meat mixture to the other meat mixture and mix with your hands.

Grease a 9" x 13" baking dish. Heat the oven to 400 ℉(205 ℃). Get a bowl with water and ice ready.

Scoop half of the kibbeh mixture into the baking dish. Wet your hands. Press the kibbeh into an even layer. Dip your hands in water when the kibbeh starts sticking to your hands.

Spoon the kibbeh stuffing evenly on top of the kibbeh base.

Make the top layer of the kibbeh mixture by spooning the kibbeh onto the stuffing. Continue wetting your hands as you smooth the kibbeh into an even layer.

Cut all the way through the kibbeh horizontally and vertically once. Then make cuts (only going halfway down) diagonally forming a pattern.

Add some oil, butter, or lamb fat on top of the kibbeh if desired. Bake in the oven at 400 ℉ (205 ℃) for about 40 minutes to 1 hour.