Baked Lamb and Vegetable Kibbeh

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A savory baked kibbeh featuring ground lamb, bulgur, and roasted vegetables, with a golden crust and aromatic cumin seasoning for a Middle Eastern twist on a classic dish. This Middle Eastern recipe, ready in about 55 minutes, pairs ground lamb, bulgur wheat, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 pound ground lamb
• 1/2 cup, soaked in hot water for 10 minutes bulgur wheat
• 1 medium, grated carrot
• 1 medium, grated zucchini
• 1 small, finely chopped onion
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1 tablespoon olive oil
• 1/4 cup, chopped fresh parsley

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Instructions

1. Step 1: Preheat oven to 375°F (190°C). Squeeze excess water from soaked bulgur and transfer to a bowl. Add grated carrot, zucchini, chopped onion, ground cumin, paprika, 1 tablespoon olive oil, and 2 tablespoons chopped parsley to the bulgur.
2. Step 2: Mix lamb with the bulgur mixture until fully combined. Divide into two equal portions and shape into oval logs, each about 1 inch thick and 6 inches long.
3. Step 3: Place logs on a parchment-lined baking sheet. Brush with remaining 1 tablespoon olive oil and sprinkle with additional paprika.
4. Step 4: Bake for 25 minutes until golden and cooked through. Let rest 10 minutes before slicing into 1/2-inch thick pieces.