Fill a pan with water. Add a pinch of salt. Cover. Bring to the boil. Scrub and roughly chop the carrots (keep the leaves for later). Add to the pan. Simmer for 5 mins till the carrots start to soften.
Heat your oven to 200°C/Fan 180°C/Gas 6. Rinse the bulgar wheat under cold water. Add it to the carrots. Simmer for 5 mins till the carrots are soft. Drain well. Leave to steam dry.
Warm a dry frying pan over a low heat. Add the flaked almonds. Toast for 1-2 mins. Keep shaking the pan till the nuts are golden. Tip into a large bowl.
Peel and finely chop the onion. Add ½ tbsp oil to a frying pan. Add the onion. Fry for 5 mins till the onion is soft and glossy. Tip into the bowl with the flaked almonds.
Tip the carrots and bulgar wheat back into their pan. Mash them over a low heat till they’re smooth. Add to the almonds and onions. Zest the lemon and add that to the carrot mix.
Measure out 1 tsp of the smoked paprika and add it to the carrots. Finely chop the mint leaves and a handful of the carrot tops. Stir them into the carrots with a good pinch of salt and pepper. Kibbeh complete (nearly).
Brush an ovenproof dish with ½ tbsp oil. Spoon the kibbeh into the dish and press down firmly. Score into 6-8 slices. Drizzle with ½ tbsp oil. Bake for about 40 mins till lightly browned and firm to the touch.
Separate the lettuce leaves. Tear into bite-size pieces. Peel and grate the garlic. Whisk the garlic with 1 tbsp vinegar and 1 tbsp oil. Season. Toss with the lettuce. Serve with the kibbeh.