Soak 2 cups fine bulgur wheat in 2 cups of water for 30 minutes, then drain any excess liquid.

Preheat oven to 375°F (190°C) and grease a 9x13 inch baking dish with a little olive oil.

Heat 1 tablespoon of olive oil in a skillet over medium heat, add chopped onion and sauté until translucent, about 5 minutes.

In a large bowl, combine ground lamb or beef, sautéed onion, 1/4 cup toasted pine nuts, 2 teaspoons allspice, 1 teaspoon cinnamon, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and chopped parsley.

Add the drained bulgur to the meat mixture and mix thoroughly with your hands until well blended.

Press half of the kibbeh mixture firmly into the bottom of the prepared baking dish to form an even layer.

Spread the meat filling evenly over the first layer.

Cover with the remaining kibbeh mixture, pressing down gently to form a top layer.

Bake in the preheated oven for 45 minutes, or until the top is golden brown.

Remove from oven and allow to cool for a few minutes before slicing to help the layers hold together.