To begin layering, oil a 9 x 13“ pan or medium round pan. Begin to add patches of the ground meat and bulgur mix.
Using your hands, press down to form an even layer. Do not make too thin nor not too thick.
Evenly spread the stuffing on top of the layer you have just formed.
To form the top kibbeh layer, my way is easy! But it is totally optional.
Cut parchment paper to the same size as the pan. Spray one side with cooking oil, then begin adding the rest of the meat and bulgur mix to form an even layer. Again, use your hands to press down and form.
Gently and carefully take this layer and flip it onto the stuffing. Gently peel off the parchment paper. Wet your hands and smooth out this top layer.
Wet a pairing knife and cut the kibbeh to form the desired shape. Cut in the center vertically and then horizontally to form diamond-shaped kibbeh.
Drizzle ⅓ cup of olive oil all over the pan.
Bake for 35-40 minutes or until cooked and golden in color.
Broil on high for about 1 to 2 minutes if needed for added crispiness.
Serve and enjoy.