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Photo of Kibbeh with tzatziki by WW

Kibbeh with tzatziki

8
Points®
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
8
Difficulty
Moderate
This Middle Eastern specialty is a mix of bulgur, ground lamb or beef, minced onion and garlic, and an assortment of seasonings, which is then shaped into small oblong patties and cooked. It’s served with a cooling tzatziki-style yogurt dipping sauce that complements the bold flavor of the kibbeh. You can enjoy this on its own, served in warmed pita, or over couscous or rice. Swap lean ground beef for the lamb, if desired. Bulgur is cracked whole-grain wheat kernels that have been parboiled and dried before they are packaged, which means they cook more quickly than other types of grains.

Ingredients

Cooking spray

4 spray(s)

English cucumber

½ medium, diced

Plain low fat Greek yogurt

1 cup(s)

Fresh parsley

¼ cup(s), and/or mint, fresh, minced

Garlic

2 clove(s), minced

Fresh lemon juice

1 Tbsp

Olive oil

1 tsp

Table salt

½ tsp, or to taste

Black pepper

⅛ tsp, freshly ground, or to taste

Uncooked bulgur

½ cup(s)

Onion

2 cup(s), chopped, diced

Fresh parsley

1 cup(s), and/or mint, fresh, packed

Ground allspice

1 tsp

Ground cumin

1 tsp

Table salt

1 tsp

Black pepper

½ tsp

Ground cinnamon

½ tsp

Raw lean ground lamb

1 pound(s)

Olive oil

1 Tbsp, divided

Lemon

1 item(s), large, cut into 8 wedges

Instructions

  1. To make tzatziki, in medium bowl, stir cucumber, yogurt, herbs, garlic, lemon juice, oil, salt, and black pepper. Refrigerate for 1 hour to allow flavors to blend.
  2. To make kibbeh, in microwavable bowl, place bulgur and add just enough water to cover. Microwave on High until water is absorbed, 1 to 2 minutes. Fluff with fork and let cool.
  3. Meanwhile, in food processor, pulse onions and herbs until well blended. Add bulgur, allspice, cumin, salt, black pepper, and cinnamon and process until well blended. Add lamb, a little at a time, and process until thoroughly combined. (You can also use your hands.) Using damp hands, form meat into 16 oval patties.
  4. Coat extra-large skillet with nonstick spray and heat over medium. Add 1⁄2 tbsp oil and heat until it shimmers. Working in 2 batches, cook patties, turning once, until golden brown, about 6 minutes per side. Transfer to plate and cover to keep warm. Serve kibbeh hot, warm, or cold with tzatziki and lemon wedges.
  5. Serving size: 2 kibbeh and about 1⁄3 cup sauce

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