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1
Soak bulgur in hot water to cover until tender, 15 to 30 minutes.
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2
Drain bulgur, then squeeze out as much water as possible.
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3
Combine bulgur with lamb, onion, garlic, cumin, mint, salt and pepper.
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4
Shape into 1-inch meatballs, handling mixture as little as possible.
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5
Put olive oil in a large skillet (preferably cast iron) over medium-high heat; when hot, add meatballs and cook for 6 to 8 minutes, turning every couple of minutes.
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6
Serve immediately or cool and proceed with recipe.
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7
Bring a large pot of water to boil and salt it.
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8
Trim stem ends of collard leaves and discard.
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9
Put half the leaves in the boiling water and cook for 1 to 2 minutes, or until they are just pliable.
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10
Use a slotted spoon to remove leaves from water and transfer to a colander; run leaves under cool water; drain and gently squeeze to remove most of the excess water, leaving them just damp enough so they will stick together when rolled.
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11
Repeat with other leaves.
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12
Cut leaves in half by running a sharp knife along each side of stem, removing stem in process; trim top and bottom, making a large, rectangular-shaped leaf.
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13
Lay one leaf down with widest part facing you.
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14
Put a meatball in middle of leaf, bring two sides of leaves together and roll like a burrito to seal it.
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15
Put each stuffed leaf, seam side down, on a serving plate.
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16
Repeat, cooking and stuffing remaining leaves.
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17
Serve with lemon wedges.
