Non-Vegetarian, Recipes






  • ½ cup Bulgur wheat
  • ½ lb ground beef or lamb
  • ½ Onion, coarsely chopped
  • ½ tsp Cumin
  • Salt & Pepper
  • 1 ltr Cooking oil (for frying)


  • 1 tbsp Olive Oil
  • 1 Onion, finely chopped
  • 125 gm ground beef or lamb
  • 2 tbsp Pine nuts, lightly toasted
  • To taste Salt & Pepper
  • ¾ tsp Cinnamon Powder


  • 4 tbsp Tahini
  • 4 tbsp Greek Yoghurt
  • Juice of 1 lemon
  • 4 tbsp Olive oil
  • 3 tbsp Water
  • 1 clove Garlic, crushed


  • Rinse the Bulgur 2-3 times; add ½ cup of hot water. Cover and keep aside.
  • Meanwhile, heat the oil in the pan and fry finely chopped onions for stuffing, until soft.
  • Add all the ingredients for stuffing and stir-fry until beef/lamb turns brown.
  • Spread the stuffing on a tray/plate to cool down.
  • For the shell, blitz beef/lamb, onion and the seasonings until smooth in the processor. Scrape it out and mix in the bowl of bulgur, like kneading dough.
  • Now wet your hands, take lime-sized chunk of shell mix and roll into a bowl. Make a hole and create cavity; fill the cavity with the stuffing and pinch the ball to close the cavity. Repeat with the rest.
  • Heat the oil and deep-fry them until golden brown.
  • Mix all the ingredients for the dip.
  • Serve Kibbeh with the dip.

3 thoughts on “Kibbeh”

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