Wash bulghur in cold water then drain well, squeezing out any water with your hands. Cover and place in the fridge for 2 hours.
Mince mutton in a mincer with a fine blade twice. Mince onions and capsicums then mix with meat. Add salt, pepper, mixed spice and cinnamon. Knead in the bulghur, adding occasional tablespoons of ice water to keep mixture smooth. Put kneaded mixture though the mincer 2 more times. Cover and store in the fridge for 6-12 hours then knead again before cooking.
Grease a shallow edged baking dish in olive oil. Place 1kg of the minced mixture onto the dish then pat down until smooth and about 1 1/2 cm thick. With a knife, cut in deep lines, cutting in square or diamond shapes. Pour over 1/2 cup olive oil.
Bake in the centre rack of oven at 230 degrees C for about 20 minutes. Move to the top rack to brown for an additional 10 minutes.