Chef Folse's Bulgur and Lamb Kibbeh

Prep Time: 1½ Hours

Yields: 6–8 Servings


Kibbeh is a Levantine dish made of bulgur or cracked wheat, minced onions and finely ground lean beef, lamb, goat or camel meat with Middle Eastern spices such as cinnamon, nutmeg, clove and allspice.


1 cup fine bulgur

1 pound ground lamb

½ tsp salt

1 large onion, peeled and quartered

? cup tightly packed parsley

? cup tightly packed mint leaves

½ tsp ground cinnamon

½ tsp ground cumin

½ tsp ground allspice

¼ tsp cayenne pepper, optional

salt to taste

2 tsps extra-virgin olive oil

chopped pistachio for garnish


Place oven rack in middle position and preheat oven to 375°F. Lightly grease a 9" x 13" baking dish with nonstick cooking spray and set aside. In a heavy-bottomed, 2-quart saucepan, combine 1 cup plus 1 tablespoon water and ½ teaspoon salt over medium-high heat. Bring to a boil then stir in bulgur. Cover and remove from heat, allowing to sit 10 minutes. Drain and set aside. In bowl of a food processor, add onion quarters and purée. Add herbs and spices then season to taste using salt. Process until well blended. Add bulgur and process until smooth. Transfer mixture to a large mixing bowl and using your hands, mix in lamb. NOTE: To check seasonings, fry a tiny patty and check mixture for necessary adjustments. Transfer mixture to prepared baking dish, patting until even. Drizzle top with olive oil. Place in oven and bake until center is cooked and no longer pink, 30–45 minutes. Remove from oven and allow to sit 5–6 minutes before cutting into squares. To serve, top each portion with a sprinkle of chopped pistachio.