In a large pan, heat a little olive oil and cook half the onions until translucent then add the lamb, and one tsp of each spice. Add the pine nuts and cook for about 10 minutes on medium heat, until the lamb is cooked. Set aside to cool.
In a small bowl, let the bulghur soak for about 30 minutes. In a large bowl, combine the minced beef with the remaining onion and spices, then add the bulghur, and mix well with your hands.
In a baking tray, add half the minced meat mixture and spread it evenly on the bottom. Add the lamb filling, and top with the remaining meat mixture. Smooth out the surface, sprinkle with a little olive oil and bake in a preheated at180C oven for 20-25 minutes.
In a small bowl, whisk the lemon juice and oil with salt and pepper, then toss with the shredded cabbage. Serve with a slice of kibbeh and a dollop of yoghurt.