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Kibbeh with tzatziki

Kibbeh with tzatziki

Total Time
50 min
20 min
30 min
This Middle Eastern specialty cuts back on meat by adding bulgur (cracked wheat) to the mix. Swap in lean beef mince for the lamb, if you prefer. For a fresh side, serve with a Mediterranean-style salad of chopped lettuce, tomatoes, cucumber and onion.


Burghul, dry

100 g, coarse variety

Brown onion

2 medium, finely chopped

Fresh mint

1 cup(s), leaves

Ground allspice

1 tsp

Ground cumin

1 tsp

Ground cinnamon

½ tsp

Lean lamb mince

500 g

Olive oil

3 tsp


1 medium, cut into wedges to serve

Telegraph cucumber

½ medium, (or continental), finely chopped

99% fat-free, plain Greek yoghurt, unsweetened

1 cup(s), (240g)

Fresh mint

¼ cup(s), leaves, finely chopped


2 clove(s), crushed

Lemon juice

3 tsp, fresh

Olive oil

1 tsp


  1. Place bulgur in a microwave-safe bowl and add 1/2 cup (125ml) water. Microwave on High (100%) for 2 minutes or until water is absorbed. Fluff with fork and let cool.
  2. To make tzatziki, stir all ingredients in a medium bowl until combined. Season with salt and pepper. Cover and refrigerate.
  3. To make kibbeh, pulse onions and mint in a food processor until well blended. Add bulgur and spices and process until well blended. Season with salt and pepper. Add lamb, a little at a time, and process until thoroughly combined. Remover blade from food processor. Using damp hands, shape mixture into 16 even-sized ovals.
  4. Heat oil in a large non-stick frying pan over medium heat. Cook kibbeh in 2 batches, for about 12 minutes, turning occasionally, until golden brown all over and cooked through. Serve kibbeh hot or cold with tzatziki and lemon wedges.


TO REFRIGERATE: Store cooked kibbeh and tzatziki in separate reusable containers for up to 3 days, Serve kibbeh cold or reheat in microwave until hot. TO FREEZE: Store cooked kibbeh in a reusable container for up to 2 months. Thaw overnight n the fridge. Reheat as above or place on an oven tray, cover with foil and heat in an 180°C oven until hot.