Kibbeh Nayyeh

Method

1. Pulse the cauliflower in a food processor until it reaches a fine, bulgur-like crumb, then spread it on a clean kitchen towel and press firmly to remove as much moisture as possible.
2. Grate or very finely mince the onion, then squeeze out any excess liquid to prevent the mixture from becoming wet.
3. Combine the raw ground lamb, processed cauliflower, minced onion, and spices in a large bowl, kneading the mixture by hand for about 5 minutes until fully homogeneous and smooth.
4. Wet your hands with cold water and shape the mixture into a flat, oval mound on a serving plate, pressing decorative grooves into the surface with your fingers in the traditional Lebanese style.
5. Drizzle the 2 tablespoons of olive oil generously over the shaped kibbeh nayyeh just before serving.