Baked Kibbeh with Cucumber Yogurt
- Serves
- 4 servings
- Prep
- 20 min
- Cook
- 45 min
- Cost
- $22.00
- Nutrition
- 720 cal · 46g protein
- make-ahead
- high-protein
- freezer-friendly
🍳 1 pan · Picky-eater safe bet: raw veg on the side
Baked Kibbeh with Cucumber Yogurt is a Mediterranean weeknight dinner that serves 4 and is on the table in about 65 minutes, for around $22 in groceries. You'll need 1 pan, and the 12 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain raw veg on the side works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Contains: Dairy · Gluten · Tree nuts— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- ColanderDon't have one? Amazon →
- Box graterDon't have one? Amazon →
- Measuring cups & spoonsDon't have one? Amazon →
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Ingredients
- 1½ lb 90% lean ground beef
- 1 cup fine bulgur wheat
- 1 count yellow onion
- 1½ tsp ground allspice
- ½ tsp ground cinnamon
- ¼ cup pine nuts
- 1½ cups plain yogurt
- 1 count cucumber
- 1 tsp dried mint
- 4 tbsp olive oil
- 2 tsp salt
- 1/4 tsp black pepper
Steps
- Heat the oven to 400°F. Soak the bulgur in 1 cup warm water for 10 minutes, then squeeze dry.
- For the filling, brown half the beef with half the onion (diced) and the pine nuts in 1 tbsp oil until no pink remains. Drain the fat. Season with 1/2 tsp allspice, salt, and pepper.
- For the shell, grate the rest of the onion and knead it with the remaining raw beef, bulgur, remaining allspice, cinnamon, and 1.5 tsp salt until smooth.
- Press half the shell mixture into an oiled 9-inch pan, spread the filling on top, then pat the remaining shell over it. Score into diamonds and drizzle with the remaining oil.
- Bake 30-35 minutes until browned and the center reaches 160°F. Serve with yogurt mixed with diced cucumber, dried mint, and salt.
- Make ahead: assemble the pan up to a day ahead and keep it covered in the fridge, or freeze baked squares for up to 3 months.
- Picky eaters can have a plain square of kibbeh with a spoonful of plain yogurt.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 46 g
- Carbohydrates
- 38 g
- Fiber
- 9 g
- Sugar
- 6 g
- Fat
- 43 g
- Saturated fat
- 16 g
- Sodium
- 120 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop