This spiced kibbe with herbed yogurt recipe reminded me of the quinoa patties, except softer, spicier, and meat-based. When I was plating these, I told my husband excitedly, “These are vegan!” He was impressed because they looked like they were made of ground beef. “Oh. They are. I meant gluten-free.” That’s also a lie – bulgur is wheat. And even on a spacey day, I could see that yogurt is definitely a dairy product.
So while this spiced kibbe might not conform to your particular diet, they’re still a healthy, good-for-you food for the rest of us. We ate them with arugula and carrots (my lazy salad substitute), but I’ll try them again, wrapped in pita bread, with yogurt or chutney and some spinach.
Spiced Kibbe With Herbed Yogurt Recipe
Spiced Kibbe Ingredients
- 1 ½ cups water - boiling
- 1 cup ground beef (minced beef)
- 1 teaspoon garam masala
- ½ teaspoon salt
- ½ teaspoon chili flakes (chilli flakes in British English)
- ½ teaspoon ground cinnamon
- 1 teaspoon dried mint - oregano or dill
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
Herbed Yogurt Ingredients
- 1 cup plain yogurt - plain
- ½ teaspoon ground cumin
- ¼ teaspoon salt - coarse
- 2 tablespoons mint - chopped
Spiced Kibbe Instructions
- Using a medium bowl, add the bulgur and pour the boiling water overtop. Cover with plastic wrap and set aside for 20 to 25 minutes until the water is absorbed. Remove plastic wrap and let the cooked bulgur cool.
- In a separate bowl, combine the ingredients: ground beef/lamb, cooled bulgur, garam masala, salt, chile flakes, cinnamon, and herbs. Form six small patties.
- Put a large frying pan over medium heat, and pour olive oil. When oil is heated, arrange the kibbe patties on the pan and cook for 4 to 5 minutes on each side until golden brown and crispy. Serve hot with herbed yogurt.
Herbed Yogurt Instructions
- Combine all in a small bowl. Set aside for 10 minutes before serving.