Soak the bulgur wheat in cold water for 10 minutes, then drain thoroughly and squeeze out excess moisture using a clean kitchen towel.

Cut the lamb into small cubes, removing any fat or sinew. Ensure the meat is very cold, almost frozen, for best texture.

Using a food processor, pulse the lamb until finely ground, working in small batches to maintain consistent texture.

Finely chop the onions and place them in a bowl with ice water for 5 minutes to remove harsh flavor, then drain and pat dry.

In a large mixing bowl, combine the ground lamb, drained bulgur, chopped onions, salt, black pepper, cumin, and cinnamon.

Knead the mixture thoroughly with cold hands for 8-10 minutes until completely smooth and well combined. Add ice water one tablespoon at a time if mixture seems too thick.

Finely chop the fresh mint leaves and fold them into the mixture.

Taste and adjust seasoning as needed, adding more salt or spices to your preference.

Transfer the mixture to a serving platter and smooth the top with a spatula dipped in cold water.

Using the back of a spoon, create decorative grooves or patterns on the surface.

Drizzle generously with high-quality olive oil, creating a pool in the center if desired.

Garnish with fresh mint leaves and serve immediately with crisp radishes, green onions, and warm pita bread.