Rinse the fine bulgur wheat under cold water and soak in ice water for 10 minutes, then drain thoroughly and squeeze out excess moisture.

Using a sharp knife on a clean cutting board, finely mince the meat until it reaches a paste-like consistency, or pulse briefly in a food processor.

In a large mixing bowl, combine the meat, drained bulgur, finely chopped onion, and minced garlic.

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

Knead the mixture vigorously with your hands for 8-10 minutes, adding ice water tablespoon by tablespoon, until the texture becomes smooth and spreadable.

Finely chop fresh mint and parsley, then fold into the mixture.

In a small skillet, toast the pine nuts over medium heat until golden, about 3-4 minutes, stirring constantly.

Transfer the kibbeh mixture to a serving platter, smoothing the top with wet hands.

Create decorative grooves on the surface using a fork or the back of a spoon.

Drizzle with olive oil and garnish with toasted pine nuts and fresh mint leaves.

Arrange fresh vegetables, pickles, and flatbread around the platter for serving immediately.