Spiced Lamb and Bulgur Tabbouleh Bites

Soak the bulgur in boiling water for 15 minutes until tender, then drain thoroughly.

In a small heavy-bottomed skillet, brown the ground lamb over medium-high heat until deeply caramelized and crispy at the edges. Drain excess fat.

Add the finely minced red onion and garlic to the lamb, sautéing until fragrant.

Fold in the cooked bulgur, Za'atar seasoning, and a pinch of salt to toast the spices, allowing the flavors to bloom.

Remove from heat and stir in the finely diced grape tomatoes and cucumber for a refreshing textural contrast.

Serve in a small bowl, garnished with a dusting of extra Za'atar and a squeeze of fresh lemon juice if desired.