In a small bowl, soak bulgur wheat in water for 30 minutes.
In a food processor fitted with a chopping blade, blend [1/2] of yellow onion and basil for 30 seconds. Add bulgur, and blend for 30 more seconds.
Add ground chuck, 1[1/2] teaspoons salt, black pepper, allspice, coriander, cumin, nutmeg, cloves, cinnamon, and sage, and blend for 1 minute.
Transfer mixture to a large bowl, and knead for 3 minutes.
In a medium skillet over medium heat, brown beef for 5 minutes, breaking up chunks with a wooden spoon.
Add remaining [1/2] of yellow onion, 2 tablespoons extra-virgin olive oil, remaining [1/2] teaspoon salt, pine nuts, and seven spices, and cook for 7 minutes.
Preheat the oven to 450ÂºF. Grease an 8x8-inch baking dish with extra-virgin olive oil.
Divide kibbeh dough in half, spread a layer of dough on bottom of the prepared baking dish, add a layer of sauteed seasoned ground beef, and top with remaining kibbeh dough.
Paint top of kibbeh with remaining 2 tablespoons extra-virgin olive oil, and cut kibbeh into 12 equal-size pieces. Bake for 25 minutes.
Let kibbeh rest for 15 minutes before serving.
Another way to make kibbeh is to form them into little 3 inch footballs. Just form a ball of the kibbeh dough in your hand, with your pointer finger, form a groove into the ball forming a space, put some of the filling in the space and then close it up and form it into a football.