Rinse the bulgur, drain it, and leave a little water on it so it softens.

After about 30 minutes, add all the ingredients to the bulgur and knead well by hand. It needs a lot of kneading until it forms a dough and holds together. Alternatively, you can run the bulgur and onions through a meat grinder, then add the rest of the ingredients.

Place the dough in the refrigerator for about 30 minutes, then take it out.

Shape the kibbeh nayyeh as you like, arrange it on a plate, drizzle a little pomegranate molasses on top, and serve.