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Kibbeh with tzatziki

Kibbeh with tzatziki

4
Points®
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
4
Difficulty
Moderate
This Middle Eastern specialty cuts back on meat by adding bulgur (cracked wheat) to the mix. Swap in lean beef mince for the lamb, if you prefer. For a fresh side, serve with a Mediterranean-style salad of chopped lettuce, tomatoes, cucumber and onion.

Ingredients

Burghul, dry

100 g, coarse variety

Brown onion

2 medium, finely chopped

Fresh mint

1 cup(s), leaves

Ground allspice

1 tsp

Ground cumin

1 tsp

Ground cinnamon

½ tsp

Lean lamb mince

500 g

Olive oil

3 tsp

Lemon(s)

1 medium, cut into wedges to serve

Telegraph cucumber

½ medium, (or continental), finely chopped

99% fat-free, plain Greek yoghurt, unsweetened

1 cup(s), (240g)

Fresh mint

¼ cup(s), leaves, finely chopped

Garlic

2 clove(s), crushed

Lemon juice

3 tsp, fresh

Olive oil

1 tsp

Instructions

  1. Place bulgur in a microwave-safe bowl and add 1/2 cup (125ml) water. Microwave on High (100%) for 2 minutes or until water is absorbed. Fluff with fork and let cool.
  2. To make tzatziki, stir all ingredients in a medium bowl until combined. Season with salt and pepper. Cover and refrigerate.
  3. To make kibbeh, pulse onions and mint in a food processor until well blended. Add bulgur and spices and process until well blended. Season with salt and pepper. Add lamb, a little at a time, and process until thoroughly combined. Remover blade from food processor. Using damp hands, shape mixture into 16 even-sized ovals.
  4. Heat oil in a large non-stick frying pan over medium heat. Cook kibbeh in 2 batches, for about 12 minutes, turning occasionally, until golden brown all over and cooked through. Serve kibbeh hot or cold with tzatziki and lemon wedges.

Notes

TO REFRIGERATE: Store cooked kibbeh and tzatziki in separate reusable containers for up to 3 days, Serve kibbeh cold or reheat in microwave until hot. TO FREEZE: Store cooked kibbeh in a reusable container for up to 2 months. Thaw overnight n the fridge. Reheat as above or place on an oven tray, cover with foil and heat in an 180°C oven until hot.

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