Place the fine bulgur in a bowl and cover with a few tablespoons of cold water. Let it soak for 10 minutes, then squeeze out any excess water using a clean towel or your hands.

Trim every bit of fat and sinew off the meat. This is crucial, no chewy bits allowed. Chop finely with a sharp knife or grind in a food processor until smooth but not mushy. You want a soft, uniform texture.

Pro tip: Keep the meat very cold during this process to maintain texture and freshness.

In a large bowl, combine the minced meat, soaked bulgur, onion purée, spices, olive oil, and ice-cold water. Knead the mixture with your hands for 5–10 minutes until it’s smooth and slightly sticky.

Taste and adjust seasoning, but traditionally, it’s served mild to let the meat shine.

Form into a dome or spread flat on a plate using the back of a spoon. Create decorative grooves or lines on top and drizzle generously with olive oil. Garnish with fresh mint and sliced onions.