Authentic Lebanese Raw Minced Lamb and Bulgur Dish

Rinse the fine bulgur under cold water, then soak in ice water for 10 minutes. Drain very well, squeezing out any excess water. Set aside.

In a food processor, combine the onion, fresh mint leaves, and fresh marjoram leaves. Process until very finely minced, almost forming a paste.

Add the very lean, finely minced (or twice-ground by your butcher) lamb to the food processor with the onion-herb mixture. It is crucial the lamb is extremely fresh.

Add the drained bulgur, ground cumin, ground allspice, salt, and black pepper to the food processor.

Process the mixture in short pulses until everything is thoroughly combined and the lamb is incredibly smooth and pasty. You may need to scrape down the sides of the bowl several times.

Gradually add ice water, one tablespoon at a time, while processing, until the mixture is smooth, moist, and pliable. Be careful not to make it watery.

Transfer the kibbeh nayyeh to a mixing bowl. Knead by hand for a few minutes to ensure perfect consistency and homogeneity. This also helps to cool the mixture with your hands.

Serve immediately, traditionally shaped on a platter, drizzled generously with extra virgin olive oil, and garnished with fresh mint sprigs, spring onions, or radishes.