Kibbeh with tzatziki
4
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
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
Lemon(s)
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
Garlic
2 clove(s), crushed
Lemon juice
3 tsp, fresh
Olive oil
1 tsp
Instructions
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.
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