Rinse the bulgur in a strainer under warm water. In a small pot, bring 3/4 cup water and a large pinch of salt to a boil. Add the rinsed bulgur, cover, remove from heat, and let stand 18–20 minutes until the water is absorbed and bulgur is tender.
While bulgur cooks, halve the cucumber lengthwise, scoop out seeds, and thinly slice. Peel and dice the onion. Zest the lemon and quarter it, removing any seeds. Pick and thinly slice the parsley leaves. Dice the dried apricots.
Heat 2 teaspoons olive oil in a large nonstick pan over medium-high heat. Add the diced onion, lemon zest, and kibbeh spice blend; season with salt and pepper. Cook 2–3 minutes until softened and aromatic.
Add the diced apricots, pine nuts, and half of the sliced parsley to the pan. Cook 1–2 minutes, stirring frequently, until combined and warmed through. Transfer the mixture to a large bowl and wipe out the pan.
Add the cooked bulgur and ground turkey to the bowl with the aromatics. Season with salt and pepper and mix thoroughly. Use your hands to form the mixture into 12–14 small patties about 1/2-inch thick.
Heat a thin layer of olive oil in the cleaned pan over medium-high heat. Fry the patties 3–5 minutes per side until browned and cooked through. Remove from the pan and keep warm.
While patties cook, make the mint yogurt sauce: in a medium bowl combine the Greek yogurt, finely chopped mint, the juice of the 4 lemon wedges, and a drizzle of olive oil. Stir to combine and season with salt and pepper to taste.
Toss the sliced cucumber with 1/4 of the yogurt sauce in a large bowl and season with salt and pepper. Divide the cooked patties between 2 plates, top with the dressed cucumber, garnish with remaining parsley, and serve the remaining yogurt sauce on the side.
