Put on a pot of water to boil for the bulgur wheat. Once boiling, add the bulgur wheat and a pinch of salt. Cook over high heat or until aldente! (Should take 10-15min -- by which time your ragu/Salad should be good to go!)

Finely slice the onions, and add to a wide pan with olive oil over medium heat. Once hot, add a pinch of salt and sugar. Cook until soft.

Stir in the ras el hanout and tomato paste into the onion. Add the lamb mince, breaking it up as you go.

Reduce heat to medium and cook for 8min, then add 125ml of boiled water (this is to make it a ragu-like sauce). Let this sit and simmer.

Meanwhile, cut the cucumber in half length wise and remove the seeds with a spoon. Chop up the rest of the cucumber into small pieces.

Finely chop the mint leaves

Give the drained bulgur wheat a stir. Add in your crumbled feta, cucumbers, and Ming. Season with a little salt and pepper.

Serve the two dishes together, putting the lamb ragu on top of the cucumber and gets bulgur. Garnish with any remaining mint should you wish!