* 1 tablespoon Sunflower oil
* 1 Onion, peeled and chopped
* 3 Cloves garlic, crushed
* 2 teaspoons ras el hanout
* 1 teaspoon Chili powder or chili flakes
* Freshly ground black pepper and salt to taste
* 500g Minced Lamb
* 1 Egg, beaten
* 50 g bulgur wheat soaked in 1 pint of warm water for 30 minutes then drained
* 40 g Pistachios, husks removed, (80g with shells)
* 1 large Red pepper, Roasted and peeled and chopped finely
* 3 tablespoons pomegranate molasses
* 6 Dried apricots, chopped
* 4 bay leaves

===Method===
* Lighly grease a small loaf tin
* Heat the Oil in a pan and Fry the Onion and Garlic until translucent, about 5 minutes
* Add the Spices, salt and pepper and Fry off for another minute or so then remove from the heat
* Add the onions to a bowl together with the uncooked lamb, bulgur wheat, beaten egg, Pistachios, and Peppers and combine with your hands
* Pack the mix into the loaf tin, brush the surface with 3 tablespoons of pomegranate molasses, scatter the chopped apricots over the top and garnish with the bay leaves
* Leave to stand for a few hours. I felt this was needed to ensure the bulgur soaked up the surrounding moisture. It may not be needed, it certainly won't hurt though.
* Stand the meatloaf tin in a deep roasting dish, half-filled with Boiling water
* Cover the the large dish with tin foil and Bake for 30 minutes
* Remove the foil, take the tray out of the bain marie and Bake uncovered for a further 10 minutes
* Remove from the oven and allow to rest for 15 minutes

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