white pepper, dash of nutmeg 3 tbsp of butter or oil For the stuffing: 2 cups of ground meat (about 2/3 lb) 1 onion, chopped salt, pepper, dash of allspice, dash of cinnamon 1/4 cup of nuts (pine nuts, almonds, pecans) 1 tbsp of golden raisins (optional) 3 tbsp of oil METHOD: Prepare the stuffing (which can be done the day before or several days and frozen): heat the olive oil and fry the  pine nuts watching them as they can burn in a split second; remove them from the skillet and set them aside on a small plate; add the onion to the skillet  and fry  till soft; add the meat and brown sprinkling the spices.  Finally, when the meat has browned well add the nuts and raisins back in the skillet, stir to combine and turn off the heat. Prepare the bulgur and potato:  Place the bulgur in a bowl and rinse under running tap water; sprinkle about 1/2 cup of water on the bulgur and let it sit for a few minutes. Boil the potatoes (or microwave) until soft; peel and mash in a potato ricer. Place in the bowl of a mixer and add the bulgur and spices and the egg. Mix until the mixture is compact and well-combined. (Please read note below) Grease (preferably with butter) a pyrex or ovenproof dish; transfer half the potato mixture onto the plate. Fill a small bowl with water and with damp fingers, pat the potato dough into the