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TO MAKE THE KOUBBEH:
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1. Pound the meat well in a mortar with the salt.
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2. Put on one side and pound the onion with a little more salt and the pepper.
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3. Mix onion and meat and continue to pound together.
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4. Wash the bulgur and squeeze dry; add to the meat and onion mixture and pound-for at least an hour, until the mixture is quite smooth and like a paste.
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5. Spread half of this mixture evenly on a greased tray.
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TO MAKE THE FILLING:
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1. Fry the minced meat, pine kernels and chopped onion, seasoned with salt and pepper, in the butter until well done and brown.
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2. Flavor with cinnamon and spread this mixture over the koubbeh on the tray.
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3. Cover with the remaining koubbeh, spreading it smooth and even.
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4. Cut with a knife into diamond shapes; pour over it the cup of melted butter and bake in a moderate oven 350°F for about 45 minutes or until well browned.
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