Put the bulgur in a bowl and cover with water. Let soak for fifteen minutes and then drain and squeeze out any extra water.
Mix the onion with the spices and salt in a food processor and add one tablespoon of water. Process until finely chopped.
Add the lamb and process until just combined.
Add the bulgur, and combine until the mixture resembles dough.
Remove and refrigerate for at least an hour.
Meanwhile, place the onions for the filling with the spices and salt in a pan with the olive oil and fry until done.
Toast the pine nuts and add to the meat mixture.
Split the dough into two equal halves.
Using your hands spread one half of the dough in a 12x8 pan. Use water to wet your hands if necessary.
Top with the filling.
Cover the filling with the other half of the dough.
With a knife cut through the top layer creating diamond shapes.
Bake at 400°F (200°C) for 35-45 minutes, until golden brown.
Allow to cool for a few minutes before serving.