Fine bulgur soaks for 30 minutes. Lamb mince blends with bulgur, grated onion, allspice, salt to a smooth paste. Filling: lamb mince cooked with onion, garlic, allspice, pine nuts and pomegranate molasses, cooled. Half the shell paste spreads in a wide oiled baking tin; filling spreads over; remaining shell paste tops it. Scored into diamonds; drizzled with samna; baked for 30 minutes.
A yeasted bread dough, bread flour, yeast, sugar, salt, oil, warm water. First rise for 1 hour. Divided into 8 portions; each rolls into an oval football shape, pointed at both ends. Slashed lengthways with a sharp knife or razor. Second rise for 25 minutes. Baked at 220°C with steam (a tray of hot water at the bottom) until deep gold and the slash has opened.
Fine bulgur soaks in just enough boiling water to absorb (no draining). Parsley, mint, tomato, cucumber, spring onion chop fine. Combined with the swollen bulgur. Dressed with olive oil, lemon, pomegranate molasses, salt, allspice, pepper.
Basmati rinses and soaks for 20 minutes. Cooked frozen broad beans (or shelled fresh) heat through with butter and a knob of dill. Rice cooks absorption-style in stock with saffron, broad beans, dill folded in halfway through. Rest for 5 minutes; fluff.