Baked kibbeh with tabouli in a platter

Serves 4 | 20 mins prep | 25 mins cook

This traditional Middle Eastern dish is so versatile in how it’s served. Try baking in different shapes and styles.


Baked kibbeh with tabouli

tabouli, to serve
3/4 cupburghul
500 glamb mince
1 medium brown onion, finely chopped
1 tspground cumin
1 tspground allspice
1/4 cupchopped flat-leaf parsley
2 tbsppine nuts
cooking oil spray
pita bread and natural yogurt, to serve

1/4 cupburghul
2 large ripe tomatoes, chopped
2 tbsplemon juice
1 cupchopped flat-leaf parsley
1/3 cupchopped mint
1/2 small red onion, finely chopped
2 tbspvegetable or olive oil
Recipe by


Baked kibbeh with tabouli

Preheat oven to 200°C/180°C fan forced. Grease a 26x16cm slice pan. Make Tabouli as recipe directs.

Place burghul in a small heatproof bowl; cover with boiling water. Stand 15 minutes. Drain; using your hands, remove as much liquid as possible. Place burghul in a large bowl. Add mince, onion, spices and parsley. Mix well.

Press mince mixture into prepared pan; smooth surface. Using a sharp knife, score mince into a diamond pattern (4cm wide), cutting half way through. Sprinkle with pine nuts; spray with oil. Bake for 25 minutes or until cooked.

Serve kibbeh with tabouli, torn pita bread and yogurt.

Place burghul in a medium bowl. Sprinkle tomato and juice over burghul. Stand for 30 minutes. Add remaining ingredients. Mix well. Season with salt and pepper.

Kibbeh is a Middle Eastern dish consisting of lamb mince, burghul and spices. Traditionally, it’s served raw. -Burghul (sometimes spelt ‘bourghul’) is cracked wheat that’s been steamed then dried. Find it in the health food aisle or at a health food store.

You can shape mince mixture into patties then pan-fry.

Use extra-ripe, juicy tomatoes to help soften the burghul.

Makes 2 cups

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