Get up to 60% off*
Join now
Photo of Turkey kibbeh with broad bean salad by WW

Turkey kibbeh with broad bean salad

Total Time
1 hr 40 min
30 min
10 min
Transform rissoles into a gourmet affair with burghul and aromatic spices.



¼ cup(s), (40g)

Turkey breast mince

500 g

Brown onion

1 medium, coarsely grated

Ground all spice

1 tsp

Ground cumin

1 tsp

Ground cinnamon

1 tsp

Beans, broad, raw

2 cup(s), (300g)

Cherry tomatoes

200 g, halved


100 g, (baby)

Fresh flat-leaf parsley

1 cup(s)

Fresh mint

½ cup(s)

Lemon juice

¼ cup(s)

Olive oil

2 tsp

Wholemeal pita bread

62 g, 2x 31g pockets

Fresh lemon rind

2 tsp

Reduced-fat hummus

cup(s), (80g)


1 medium, cut into wedges to serve


  1. Place burghul in a large bowl and cover with cold water. Set aside for 30 minutes. Drain. Using hands, squeeze out excess liquid. Return to bowl.
  2. Add mince, onion, allspice, cumin and cinnamon to burghul and mix well to combine. Divide mixture into 12 even portions. Roll each portion into an oval shape. Transfer kibbeh to plate. Cover and place in the fridge for 30 minutes.
  3. Meanwhile, boil, steam or microwave broad beans following packet instructions. Drain. Refresh in a large bowl of cold water and drain. Peel beans and discard skins.
  4. Combine broad beans, tomatoes, rocket, parsley, mint, juice and half the oil in a large bowl.
  5. Preheat a barbecue over medium-high heat (see note). Lightly brush kibbeh with remaining oil. Cook on flat plate, turning occasionally, for 6–8 minutes or until browned and cooked through. Transfer to a plate. Cover with foil and set aside to rest for 5 minutes before serving.
  6. Cook pitas on grill for 1 minute each side or until golden. Top salad with kibbeh and sprinkle with rind. Serve with pitas, hummus and lemon wedges.


You can also cook kibbeh in a non-stick frying pan and bread on a chargrill.