Middle Eastern-Style Beef and Toasted Bulgur 'Kibbeh' Snack Bites

Soak the bulgur in a small bowl with 3 tablespoons of warm water for 15 minutes until tender and fluffy.

In a small, hot non-stick skillet, add the minced shallots and sauté until translucent and aromatic.

Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook over medium-high heat until deeply browned and slightly crispy.

Fold in the soaked bulgur, Za'atar, and Aleppo pepper. Toast the mixture for 2-3 minutes, allowing the spices to bloom and the bulgur to pick up the beef juices.

Remove from heat and stir in the finely diced grape tomatoes for a burst of freshness.

Transfer to a small bowl and drizzle with the tahini to bind the flavors.

Garnish with a final pinch of Za'atar before serving warm.