Kibbeh with Yogurt Sauce
Crispy baked kibbeh patties served with a cool, tangy yogurt sauce and a fresh herb garnish. A simple weeknight version of a Middle Eastern favorite.
- Total time
- 40 min
- Servings
- 4
- Calories
- 450
- Protein
- 28g
Ingredients
- 1 cup bulgur wheat
- 1 pound ground beef
- 1 medium onion
- 1 cup plain yogurt
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup fresh herbs (parsley or mint)
Instructions
- 1
Soak the 1 cup bulgur in hot water for 10 minutes, then drain well, squeezing out excess moisture.
- 2
In a food processor, combine the soaked bulgur, 1 pound ground beef, 1 chopped onion, 1 tsp salt, and 1/2 tsp black pepper. Pulse until a smooth paste forms.
- 3
Shape the mixture into 8 oval patties, about 1/2 inch thick.
- 4
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Cook the patties in a single batch, without crowding, until browned and cooked through, about 4-5 minutes per side.
- 5
In a small bowl, mix the 1 cup yogurt with 1 tbsp olive oil and a pinch of salt.
- 6
Serve the kibbeh hot with the yogurt sauce drizzled over, and garnish with the 1/4 cup chopped fresh herbs and shredded carrot if desired.
Tools you’ll need
- Food processor
- Large skillet
- Mixing bowls
- Measuring cups and spoons
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