Directions

1. In a medium bowl, combine 1 cup of fine bulgur wheat with 1 cup of hot water. Cover and let it sit for about 30 minutes, or until the bulgur has absorbed the water and is fluffy.

2. Once the bulgur is ready, fluff it with a fork. Add the diced onion, diced tomatoes, chopped mint, olive oil, salt, black pepper, ground cumin, and lemon juice to the bowl. Mix everything together until well combined, and taste to adjust seasoning if necessary.

3. Preheat your oven to 375°F (190°C).

4. Transfer the kibe mixture into a greased baking dish, pressing it down evenly. Use a knife to score the top into squares or diamonds for easy serving later.

5. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and slightly crispy. You may want to turn on the broiler for the last 2-3 minutes for extra crispiness, but watch carefully to avoid burning.

6. Remove from the oven and let it cool for a few minutes before cutting along the scored lines. Serve warm or at room temperature with a side of fresh salad or tahini sauce.