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This type of kubba is typical of Mosul, where wheat is the common ingredient. This is an easy dish to make, plus it can last for a few days. Make it for a party, and serve a slice for an appetizer, or eat it a few nights in a row.

2 T grated onion
1 ½ cups bulgur
3 cups water
½ teaspoon salt
¼ teaspoon ground coriander
1 handful asparagus, trimmed
½ lemon
½ lb ground chicken thigh meat
3 T Parmesan cheese
¼ cup pine nuts

Preheat the oven to 425°F.
Set a pot of water to a rolling boil, and season it well.
Slice the asparagus into small little circles, so that they are not overwhelming in comparison to the meat or the bulgur.
Pour them into the boiling water for about 30 seconds, then drain.
Heat up about 2 T of olive oil in a pot, and gently fry the grated onion until it is translucent. Tip in the bulgur, stir, and pour over the water. Season with salt and bring the water to a boil.
Once the water comes to a boil, reduce it to a simmer, and cook covered until the water is absorbed.
Cool the bulgur once it is cooked. Mix in the Parmesan cheese, and check the seasoning.
Toss the meat with the blanched asparagus, pine nuts, juice from the lemon, and season it well.
Line the bottom of a cake pan with olive oil.
Plant a layer of bulgur on the bottom, allowing some of them to stick together.
Pat it down nicely.
Next, add the layer of meat, and distribute everything evenly.
Layer the rest of the bulgur on top of the meat. Brush with olive oil and sprinkle some water on top.
Bake the kubba covered with aluminum foil for 10 minutes.
Remove the foil and reduce the oven temperature to 375˚F. Finish baking the kubba uncovered for about 30 minutes, until the top is browned nicely.
Enjoy!