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lamb kibbeh recipe

Lamb Kibbeh with Tzatziki

  • Author: Mike
  • Prep Time: 2.5 hours
  • Cook Time: 15 minutes
  • Total Time: 2.75 hours
  • Yield: 16 kibbeh 1x



  • 1/2 english cucumber
  • 1/2  tsp salt
  • 2 tbsp fresh lemon juice
  • 1 clove fresh garlic
  • 1 Tbsp olive oil
  • 1/2 Tbsp fresh mint (chopped)
  • 2 cups whole milk greek yogurt

Syrian Spice

  • 2 Tbsp allspice
  • 2 Tbsp cumin
  • 1 Tbsp ground cloves
  • 1 Tbsp black pepper
  • 1/2 Tbsp nutmeg


  • 1 cup #1 grade cracked wheat (aka bulgur)
  • 3 lbs ground lamb (or ground beef, can do a mixture of both)'
  • 1 cup cold water
  • 1 small onion, diced
  • 1/3 cup pine nuts


  1. Tzatziki: Grate english cucumber with a microplane grater.  Place in mesh strainer (affiliate) and press to get excess water out.  Transfer to a small mixing bowl. Grate in fresh garlic with microplane grater (affiliate). Add olive oil, salt, fresh lemon juice, fresh chopped dill and greek yogurt.  Stir everything together.  Cover and place in fridge for at least 30 minutes.
  2. Syrian Spice & Soaking Bulgur: Mix together all dry ingredients for syrian spice in a bowl and set aside at room temperature.  Meanwhile, place bulgur in a bowl and cover with 1 inch of water.  Cover bowl with paper towel and leave out at room temp.
  3. Season Kibbeh: Season ground meat with syrian spice and cold water.  Mix together by hand until spice is evenly distributed.  Split into two sections, 1/3 of the meat for the filling and 2/3 of the meat for the wrap.  Leave the 2/3 for the wrap in the bowl and place in the fridge to keep cool
  4. Make filling:  Heat a large saute pan or cast iron pan to medium high heat.   Add in ground meat and cook 4 minutes before adding diced onions.  Stir everything together and continue cooking until no longer pink, about 4 more minutes.  Reduce heat to medium low. Make a well in the center and add the pine nuts.  Cook until golden brown (this happens quickly), then stir into meat.  Transfer mixture to a bowl and place in the fridge for an hour to cool.
  5. Wrap Kibbeh: Mix together soaked bulgur and remaining raw meat by hand until evenly mixed.  Remove cooked filling from fridge.  Place plastic wrap down on a cutting board.  On top, place a small handful of raw meat/bulgar mix, and press flat with your palm.  In the center, place 2 Tbsp of cooked filling.  Carefully wrap the raw meat around, compressing it with your hands.  Some people shape them in football-like ovals, I prefer patties.  Repeat until all meat is used and place on baking sheet.  Place in fridge for one hour to hold form.
  6. Cook:  Preheat oven to 375°.  Place baking sheet in center for 10 minutes, until meat is no longer pink.  Turn heat off and turn broiler on high.  Broil until tops are brown, about 5 minutes (watch them closely).  Flip over and cook until opposite side browns, about 3 minutes more.  Let cool 5 minutes before serving.  Serve with tzatziki sauce.
  • Category: Main Course
  • Method: Baked
  • Cuisine: Middle-Eastern

Keywords: Lebonese Food, Baked Kibbeh, Middle-Eastern Recipe

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