Begin by soaking the bulgur wheat: Place the bulgur wheat in a large bowl and cover it with boiling water. Allow it to sit for about 20 minutes or until the water is fully absorbed by the bulgur wheat.

Once the bulgur wheat is ready, preheat your oven to 400F and start preparing the rest of the ingredients. You can either add onions, garlic, mint leaves, parsley, green onions, and salt to a food processor to chop them finely or finely chop and dice them using a knife.

Combine the chopped spices with the soaked bulgur wheat, and don't forget to add the essential olive oil.

Mix everything thoroughly with your hands to ensure all the flavors meld together.

Grease a Pyrex dish or ceramic baking tray with a touch of olive oil (see recipe notes for further details).

Transfer the beef mixture into your prepared dish, pressing it down to create a compact layer.

Drizzle a bit more olive oil on top. You can also make little decorative slashes using a knife if you like.

Bake your kibbeh to perfection. The cooking time will vary depending on the dishware you choose and its size. Keep an eye on it; it's done when the top turns crispy and golden brown and, if you used a transparent bakeware like a Pyrex dish, you can see it bubbling when its gets close to it being done baking.