Lentil Kibbeh

1 cup dry brown lentils
1 cup cooked bulgur
2 cups veg stock
1 1/2 teaspoon kibbeh spice
1/4 cup diced tomato
1/4 cup chopped mint
1/2 small onion minced
Olive oil
Pine nuts
salt/pepper to taste

How 2:
pretax oven 450
In a pot bring veg stock to boil, add lentils cover cook until the lentils are tender and the water is absorbed.
Place in a bowl, add tomato,onion,mint and spices.
Mix taste salt and pepper.
add the cooked burglar.
Mash between finders or fork or you may pulse lightly in a food processor but don't over pulse.
Grease a small glass baking dish with me olive oil.
add mixture to the pan.
with the back of a knife score it in any shape you like. to each piece add 1 or 2 pine nuts.
Drizzle with olive oil on top to keep moist.
Bake until golden brown.
let it cool slightly before cutting and serving so it stays together.
TIP:you may also just plate mixture up as is drizzle with olive oil and sprinkle bit of cayenne pepper eat with pita bread.
NOTE: If you cant find kibbeh spice you may mix 1 tablespoon paprika,1/8th teaspoon allspice,clove,nutmeg,black pepper,1 teaspoon cumin,and 1 teaspoon ground coriander, and pinch cayenne pepper.