Crispy Kibbeh in 20 Minutes
Soft bulgur-and-lamb patties with a crackly crust, pan-fried until golden. Served with yogurt and lemon for a Syrian weeknight that tastes like a restaurant kitchen.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 22g
Ingredients
- ½ lb ground lamb
- ½ cup bulgur wheat, fine
- ¼ medium yellow onion
- 3 tbsp pine nuts
- ½ tsp allspice
- ½ cup plain yogurt
Instructions
- 1
Mince the onion very fine. Toast pine nuts in a dry skillet over medium heat until fragrant, ~2 minutes, then set aside.
- 2
Combine lamb, bulgur, minced onion, toasted pine nuts, allspice, salt, and pepper in a bowl until just mixed.
- 3
Wet your hands and shape mixture into 4 oblong patties, about 2 inches long and 1 inch thick.
- 4
Heat 2 tbsp olive oil in the skillet over medium-high until shimmering. Slide patties in without crowding.
- 5
Fry 3–4 minutes per side until edges are deeply golden and a crust forms. Transfer to a plate.
- 6
Serve kibbeh hot with yogurt and a squeeze of lemon on the side.
Tools you’ll need
- medium bowl
- 10-inch skillet
- wooden spoon
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