Heat oven to 400° F
Line an 8" springform pan with waxed paper.
Put the bulgur in a bowl, and cover it with the water. Leave for half an hour.
Meanwhile, heat ¼ cup olive oil in a large frying pan over medium heat. Sauté the garlic, onion, and chili until soft, remove from the pan.
Return the pan to the stove over high heat and add the lamb. Cook for five minutes, stirring, until brown.
Return the onion mix to the pan, along with the spices, salt, pepper and most of the pine nuts and parsley (save some for the end). Cook for a couple of minutes, remove from the heat, taste and adjust the seasoning.
Check the bulgur to see if all the water has been absorbed (strain if not). Add the flour, a tablespoon of oil, a quarter-teaspoon of salt and a pinch of black pepper and, with your hands, work into a pliable mixture that just holds together.
Push firmly into the base of the tin so that it is compacted and level.
Spread the lamb mix evenly on top and press down.
Bake for 20 minutes, or until the meat browns further and is very hot.
Whisk together the tahini sauce ingredients (you're after a very thick, yet pourable sauce) Remove the kibbeh from the oven, spread the sauce on top, sprinkle with pine nuts and parsley, and return to the oven.
Bake for 10 minutes, until the tahini is just set and the pine nuts are golden.
Remove and leave to cool down.
Before serving, sprinkle with the sumac and a drizzle of olive oil.
Remove the sides of the tin and carefully cut the kibbeh into slices