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Easy Baked Kibbeh Lamb Patties Recipe Perfect for Beginners

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A comforting and approachable Middle Eastern lamb and bulgur dish baked to perfection, ideal for beginners and busy cooks seeking a quick, flavorful meal.

Ingredients

Scale
  • 1 cup fine bulgur wheat (about 160g), soaked briefly in warm water until soft
  • 1 pound ground lamb (450g), preferably fresh and lean
  • 1 small onion, finely chopped
  • ¼ cup fresh parsley, finely chopped
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground cinnamon (optional but recommended)
  • Salt to taste (about 1 teaspoon)
  • Black pepper to taste (about ½ teaspoon)
  • 2 tablespoons olive oil (for brushing before baking)
  • Optional: ¼ cup chopped and toasted walnuts or pine nuts

Instructions

  1. Soak the bulgur: Place 1 cup of fine bulgur wheat in a bowl and cover with about 1½ cups warm water. Let soak for 20 minutes until soft but not mushy, then drain well using a fine sieve or colander. Squeeze out excess water with your hands.
  2. Prepare the filling: In a large mixing bowl, combine ground lamb, finely chopped onion, parsley, allspice, cumin, cinnamon, salt, and pepper. Add the drained bulgur and mix thoroughly until evenly incorporated. Chill mixture in fridge for 10 minutes if too loose.
  3. Shape the patties: Wet your hands slightly to prevent sticking. Take about 2 tablespoons (30g) of mixture and form into oval patties about 3 inches long and 1 inch thick. Place on a parchment-lined baking sheet with space between patties.
  4. Brush with olive oil: Lightly brush each patty with olive oil to help brown and develop a crisp exterior.
  5. Bake: Preheat oven to 375°F (190°C). Bake patties for 25-30 minutes, flipping halfway through, until golden brown and cooked through (internal temperature about 160°F / 71°C).
  6. Rest and serve: Let patties rest for 5 minutes before serving to redistribute juices and keep moist.

Notes

Soak and drain bulgur thoroughly to avoid soggy patties. Chill mixture before shaping to help patties hold together. Flip patties halfway through baking for even browning. Optional broil for 2-3 minutes at end for extra crispness. Spice blend can be adjusted to taste. Can substitute bulgur with quinoa flakes for gluten-free version. Leftovers keep well refrigerated for 3 days or frozen for up to 2 months.

Nutrition

Keywords: kibbeh, lamb patties, baked kibbeh, Middle Eastern recipe, easy lamb recipe, bulgur wheat, healthy lamb dish, beginner-friendly, weeknight dinner

Find it online: https://rowanrecipes.com/easy-baked-kibbeh-lamb-patties-recipe-perfect-for-beginners/