Note: Use the meat from the let of lamb, and it should be served the same day as it is ground.
First salt the meat and blend together. Then add the bulghour, onion, a tablespoon of green pepper, parsley and greeen onion, and also a pinch of cayenne pepper if desired. Knead all together like dough, adding water a little at a time, until meat and bulghour stick together forming a smooth mixture. Knead about 10 minutes. Shape into patties and serve at once, garnished with the rest of chopped vegetables, and also water cress if desired. Salt the green pepper, parsley and green onion mixture and squeeze with hand to soften before using.