Syrian Kibbeh Nayyeh with Fresh Mint and Olive Oil

Rinse the fine bulgur wheat thoroughly under cold water, then drain well and squeeze out any excess moisture. Set aside to soften for 10 minutes.

In a large bowl, combine the finely ground lamb, softened bulgur, finely chopped fresh mint, and minced white onion.

Add the salt, black pepper, ground cumin, and ground cinnamon to the mixture.

Using very clean hands, knead the mixture vigorously for 5-7 minutes until all ingredients are well combined and the mixture is smooth and cohesive. The texture should be uniform.

Gradually add 2 tablespoons of extra virgin olive oil while continuing to knead for another 2 minutes, ensuring the oil is fully incorporated.

Taste a small amount and adjust seasoning if necessary. Form the kibbeh nayyeh into a flat, decorative mound on a serving platter, using your hands to create indentations or patterns.

Drizzle generously with additional extra virgin olive oil just before serving. Garnish with extra fresh mint leaves if desired.