Lamb and Bulgur Kibbeh Breakfast Bowl with Mint and Aleppo Pepper

Soak the bulgur in 150ml of warm water for 20 minutes until tender but still chewy. Drain excess liquid.

In a hot skillet, brown the ground lamb over medium-high heat until deeply caramelized and crispy at the edges.

Add the minced garlic to the lamb and stir for 30 seconds until fragrant.

Fold in the cooked bulgur, grape tomatoes, and cucumbers, allowing the heat to just warm the vegetables without turning them into mush.

Season generously with Aleppo pepper and a squeeze of fresh lemon juice to brighten the rich flavor of the lamb.

Serve in a shallow bowl, ensuring the lamb juices coat the bulgur. Garnish with plenty of fresh mint leaves for a traditional finish.