Lamb mince kibbeh and tabbouleh salad

Kibbeh – bulgur wheat-stuffed lamb rissoles – are a taste sensation and make a great change from meatballs. Try Nici Wickes' recipe with tabbouleh salad and zingy yoghurt dressing for a divine dinner

By Nici Wickes
  • 30 mins preparation
  • 10 mins cooking
  • 20 mins marinating
  • Serves 4
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  • 400 gram minced lamb
  • 1 onion, grated
  • 1/2 teaspoon sea salt and pepper
  • 1/2 cup bulgur/cracked wheat, soaked for 20 minutes and drained well
  • 1 onion, finely chopped
  • 3 tablespoon olive oil
  • 1/4 cup pine nuts
  • 1/2 cup bulgur/cracked wheat, soaked for 20 minutes and drained well
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • small handful parsley, finely chopped
  • small handful mint, chopped
  • 1 teaspoon sea salt, plus ¼ tsp cracked pepper
  • 1 teaspoon lemon zest
  • oil, for frying
  • tabbouleh salad (see below)
  • yoghurt mint dressing (see below)
Tabbouleh salad
  • 1/2 cup good-quality olive oil
  • 1/4 cup fresh lemon juice
  • 1 cup parsley, roughly chopped
  • 1/2 cup fresh mint, torn
  • 1/4 cup bulgur, soaked and drained
  • 1 fresh tomato, diced
  • 1/4 red onion, diced very small
  • salt and pepper, to taste
Yoghurt dressing
  • 1/2 cup unsweetened yoghurt
  • handful of chopped mint
  • squeeze of lemon juice


  • 1
    Make the shells by mixing the mince, onion and seasoning with the soaked and drained cracked wheat in a food processor. Blitz until well mixed and semi-smooth.
  • 2
    Make the filling by sautéing the onion in the oil until softened. Add the pine nuts and cook until golden. Remove from the heat and add the remaining ingredients, then mix.
  • 3
    To make the kibbeh, use wet hands to take an egg-sized amount of the shell mixture, roll into a ball, then flatten into a disc in the palm of your hand. Put 1 tbsp of the filling into the middle and fold to encase the filling into an oblong, pointy-ended shape. Repeat with the remaining mixture, keeping your hands wet to avoid sticking.
  • 4
    Heat 2cm of oil in a frying pan until medium-hot and cook kibbeh until golden brown and crunchy on all sides.
  • 5
    Serve with the tabbouleh salad and yoghurt dressing.
Tabbouleh salad
  • 6
    Whisk together the olive oil and lemon juice. Add the remaining ingredients and mix well.
Yoghurt dressing
  • 7
    Mix ½ cup unsweetened yoghurt with a handful of chopped mint and a squeeze of lemon juice.

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