Zucchini Quibe Bake (Layered Kibe)

Soak the bulgur wheat with the boiling water and set aside.

Sauté the onion and garlic in olive oil.

Add the grated zucchini and cook until tender.

In a bowl, mix the soaked bulgur, sautéed zucchini, salt, allspice, and parsley.

In another bowl, mix the ricotta cream base, ricotta cheese, and chopped mint.

In a baking dish, spread half of the bulgur and zucchini mixture.

Cover with the ricotta mixture.

Top with the remaining bulgur and zucchini mixture.

Bake in a preheated oven at 350°F (180°C) for 30 minutes.