Crispy Lamb Kibbeh in 25 Minutes
Crispy-bottomed lamb and bulgur patties with a gooey cheese and pine nut center, finished on the stovetop in under 30 minutes. Viral-worthy pan-seared, not fried.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 28g
Ingredients
- 1 lb ground lamb
- ¾ cup bulgur wheat, fine
- 4 oz white cheddar or Halloumi, cut into small cubes
- ¼ cup pine nuts
- ½ medium yellow onion, minced
- ¼ cup fresh mint and parsley, chopped (combined)
- ½ tsp ground allspice
- 3 tbsp olive oil for pan-frying
Instructions
- 1
Combine ground lamb, bulgur, minced onion, mint, parsley, allspice, salt, and pepper in a bowl. Mix with your hands until just combined, ~2 minutes.
- 2
Divide mixture into 8 pieces. Flatten each, place a pinch of cheese and 2–3 pine nuts in the center, then seal and roll into an oval patty.
- 3
Heat 3 tbsp olive oil in a large skillet over medium-high until shimmering, ~60 seconds.
- 4
Working in batches, sear patties 3–4 minutes per side without moving until golden-brown and crispy. Don't overcrowd the pan.
- 5
Transfer to a paper-towel-lined plate as each batch finishes. Serve hot with lemon wedges and yogurt on the side.
Tools you’ll need
- 12-inch skillet
- mixing bowl
- paper towels
- chef's knife
- cutting board
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