Rinse the bulgur wheat under cold water and then soak it in a bowl with 1 cup of water for about 30 minutes, or until it is softened. Drain any excess water and squeeze out the moisture.

In a large mixing bowl, combine the soaked bulgur, ground beef or lamb, chopped onion, cinnamon, allspice, salt, and black pepper. Mix well until all ingredients are fully incorporated.

Add the chopped parsley and toasted pine nuts (if using) to the mixture and blend them in thoroughly.

Preheat your oven to 375°F (190°C). Grease a baking dish with 1 tablespoon of olive oil.

Press half of the kibbeh mixture into the bottom of the prepared baking dish, forming an even layer.

Drizzle 1 tablespoon of olive oil over the layer, then spread the remaining kibbeh mixture on top, pressing it down evenly.

Use a sharp knife to score the top layer into diamond or square shapes for easy serving. Drizzle the remaining tablespoon of olive oil over the top.

Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and cooked through.

Allow the kibbeh to cool for about 10 minutes before serving.