Mix together all of the ingredients and chill.

Toast the nuts in a dry skillet and set aside.

Coat a hot skillet with olive oil, add the diced onions and cook until they soften and begin to become translucent.

Add the ground meat and a pinch each of the salt, cinnamon, allspice and cumin, then brown for approximately 10 minutes.

Add the nuts and continue to cook until the meat is thoroughly cooked. Strain off the fat and set aside.

Heat the oven to 350°. Cover the bulgur in water and soak.

Mince the leg of lamb by hand or with a meat grinder.

Pour the bulgur into a fine mesh strainer and press out as much water as possible.

Place the minced lamb, bulgur, chopped onion and the rest of the spices into a food processor and blend into a smooth paste. (Do it in batches, if needed.)

Adjust the seasoning to taste* (you can taste it raw IF you bought fresh, high-quality lamb), using more seasoning in this mixture than in the sautéed lamb.

Coat a 14-inch baking dish with olive oil (a round pan is preferable). Make a thin layer of lamb and bulgur mixture on the bottom and sides of the dish, like a pie crust. Place a layer of the sautéed lamb and onion mixture over the crust. Top with another layer of lamb and bulgur mixture—using your fingers to flatten the meat across the top.

Use a butter knife to cut pie slices and then a crosshatch pattern (try to only cut through the top layer).

Make a ¼-inch hole in the center with your finger. (This helps it cook evenly and makes it easier to serve.)

Drizzle a generous amount of olive oil over the top.

Bake for 35 to 45 minutes, or until the top is brown and crispy. Serve with the cucumber sauce.

Top with a small amount of the sautéed lamb and onion mixture and serve with pita bread, raw scallions and radishes.