pan and smooth it out; Spread the meat filling over it. Place the rest of the potato dough over the filling, one bit at a time, tapping each mound with wet hands so that it does not stick and can be spread out evenly across the pan. Sprinkle the dry breadcrumbs (or kaak) over the pan; place small nuggets of butter all over the pan (about 6 to 8). Bake in a preheated 350F oven for about 20 minutes or until the kibbeh is a bit puffed up and has taken on a nice golden caramel color. Serve warm. NOTE : When preparing the bulgur, the idea is to humidify it with a sprinkle of water; if the bulgur is slightly damp and fluffy, great! If there is some water left, make sure you drain it and press it against a sieve before combining it with the potato . This is a poor man's pasta dish that delivers a refined taste that will have you begging for more. If you can, use spinach tagliatelle or the best egg pasta you can find; luckily here in Beirut boxed pasta comes straight from Italy and this one cooks in 2 minutes. That leaves you 20 minutes to make the sauce from scratch with an onion, a can of good tomatoes (we still get fresh ones here) and a can of tuna (this one is from Spain). Heat the olive oil and fry the onion till soft and golden, about 10 minutes, over