Chop the onions.

Heat 3 tablespoons of vegetable oil in a pan.

Sauté the chopped onions until golden brown, stirring continuously.

Add the coarse minced meat to the pan.

Cook the meat until browned, stirring occasionally. Turn off the heat.

Stir in the grenadine molasses and toasted pine nuts.

For the kebbeh crust: Mix brown bulgur with minced meat, pepper, cinnamon, majoram, and salt. Add water if needed to form a cohesive mixture.

Take half of the kebbeh mixture and flatten it to fit the size of the pan.

Spray the pan with vegetable oil and place the flattened kebbeh crust in the pan.

Add the prepared meat filling over the kebbeh crust.

Flatten the remaining kebbeh mixture and place it on top of the filling, sealing the edges.

Pour the remaining vegetable oil over the top of the kebbeh.

Dot with butter.

Bake in a preheated oven at 250°C (482°F) for 25 minutes, or until golden brown.

Serve hot with yogurt.