羔羊饼Bil Sanieh

Place chickpeas in a colander; rinse under cold water, stirring chickpeas with your fingers, until water runs clear, about 2 minutes. Transfer chickpeas to a large bowl or container; add water to cover by 4 inches. Cover and refrigerate 12 hours. Drain and set aside.

Pour 3 tablespoons oil into a 12-inch round cake pan; swirl and tilt pan to coat in oil. Set aside.

Line a colander with a double layer of cheesecloth or a clean cotton or linen kitchen towel. Add bulgur; rinse under cold water, stirring bulgur with your fingers, until it begins to soften slightly, about 4 minutes. Transfer bulgur to a large bowl; add lukewarm water to cover by 2 inches. Let stand at room temperature 30 minutes.

Preheat oven to 350°F. Line colander with a fresh double layer of cheesecloth. Add bulgur and soaking water; drain. Gather cheesecloth up around bulgur; twist and squeeze to wring out water.

Combine onion, garlic, lemon zest, allspice, cumin, black pepper, cayenne pepper, and drained bulgur in a food processor. Pulse until bulgur is tinted brown and mixture is thoroughly combined, about 10 pulses, stopping to scrape down sides as needed. Transfer mixture to a large bowl. Add parsley, salt, and drained chickpeas; stir until thoroughly combined.

Transfer mixture to a clean work surface. Using both hands, fold mixture over itself, firmly pressing down while mashing mixture together with your hands, until mixture is the consistency of a sticky dough, 7 to 9 minutes. (The mixture should come together in a single tacky mass; no need to be gentle here.)

Place kibbeh in prepared cake pan; press firmly into pan to create a compact, even layer. Drizzle with 1/2 cup oil. Using a sharp paring knife, slice kibbeh into 18 wedges in pan. Working from outer edge toward center of kibbeh, cut 2 (1/4-inch-deep) diagonal slits spaced 1 inch apart into each wedge. Brush remaining 1 tablespoon oil over kibbeh.

Bake in preheated oven until outer edges of kibbeh are brown and mixture is set, 55 minutes to 1 hour and 10 minutes. Let cool 10 minutes.