Lamb kibbeh

Lamb kibbeh


45 minutes







Contains Nuts

Making this recipe


  • 450g lean lamb mince
  • 1 red onion (grated)
  • 2 tablespoons shawarma
  • 120g fine or ordinary bulgur (well rinsed and drained)
  • 1 tablespoon olive oil or melted ghee (optional)
  • For the topping:
  • 2 tablespoons olive oil
  • Knob of butter
  • 3 red onions (halved and sliced with the grain)
  • 3 tablespoons pine nuts
  • 1 teaspoon ground cinnamon
  • 1 tablespoon pomegranate molasses
  • 3 tablespoons tahini (optional)
  • Small bunch of parsley (finely chopped)
  • Sea salt
  • Freshly ground black pepper

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Step 1

Preheat the oven to 350F/Mark 4/180C and grease a shallow oven-proof dish or tin – roughly 20cm in diameter, if using a round one.

Step 2

In a bowl pound the minced lamb with the onion and 2 tablespoons shawarma. Season with plenty of salt and pepper and knead well.

Step 3

Add the 120g dried bulgur and knead for about 10 minutes until thoroughly mixed and pasty. (Alternatively, use food processor and whiz to a paste.)

Step 4

Tip the mixture into the greased dish and spread evenly. Flatten the top with your knuckles and spread the oil or melted ghee over the surface.

Step 5

Using a sharp knife, cut the mixture into wedges or diamond shapes and put in the oven for about 30 minutes until nicely browned.

Step 6

Heat 2 tablespoons of olive oil with the butter in a frying pan on a medium to low heat, add the onions and stir until they begin to brown.

Step 7

Add the pine nuts and stir until they turn golden.

Step 8

Add 1 teaspoon of cinnamon, 1 tablespoon of pomegrante molasses and season with salt and pepper.

Step 9

When the kibbeh is ready, spread the onion mixture over the top and return to the oven for 5 minutes,

Step 10

Lift the portions of kibbeh onto a serving plate and drizzle with tahini (optional). Garnish with parsley and serve while warm with the accompanying salads.

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