Saynieh Kafta Layered meat on a tray

items need:

1 lb kibbeh meat, lamb or beef, 2 1/2 cups dark fine cracked wheat, 1 medium onion chopped, 1/2 Tbs. salt, 1/4- 1/2 cup vegetable oil, water to knead the kebbeh.
Meat stuffing: 250 grams (10 oz.) medium ground meat 2 medium onions chopped, 1 tsp. salt, 1/2 tsp. black pepper , 1/2 tsp. cinnamon 1/2 tsp.all spice, 1/4 cup vegetable oil or 2 Tsp shortening, 1/4 cup pine nuts or walnuts coarsely chopped.

Prepare:
Wash the cracked wheat and drain, blend the meat, salt, onions and cracked wheat to obtain a sticky lump (food processor may be used). Divide the lump of kebbeh into two parts. To prepare the stuffing, heat the oil or shortening in a sauce pan and fry the onions until pale in color. Add the ground meat, salt and cook until the meat changes color and the liquid is absorbed. Remove from the heat and blend in spices and the nuts. Leave to cool completely.

Grease the bottom of a baking round tray with oil. Take half of the kibbeh mixture and flatten out on the tray, dipping your hands in water from time to time to get smoothness on kibbeh. Spread the cold meat stuffing over the kibbeh. Top with the other half of kibbeh following previous procedure.

Dip the tip of the sharp knife in water and cut geometrically on the surface of the kibbeh. Drizzle with some oil and sprinkle 3-4 Tbs. of water to maintain softness of kibbeh while baking. Bake in 350 degrees F. Pre heat the oven until the top is firm, 20-30 minutes and serve.