Lamb and Bulgur Kibbeh with Pomegranate Glaze

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

Juicy lamb and bulgur patties simmered in a tangy pomegranate molasses sauce, finished with toasted pine nuts for nutty contrast. This Middle Eastern-inspired one-pot recipe, ready in about 40 minutes, pairs ground lamb, bulgur, fresh parsley 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

• 1/2 lb ground lamb
• 1/2 cup bulgur
• 1/4 cup fresh parsley
• 1/4 cup fresh mint
• 1/2 small yellow onion
• 1/2 tsp ground cumin
• 1/4 tsp allspice
• 1/4 tsp salt
• 2 tbsp olive oil
• 2 tbsp pomegranate molasses
• 1/4 cup water
• 1 tbsp pine nuts

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Instructions

1. Step 1: In a bowl, mix 1/2 lb ground lamb, 1/2 cup fine bulgur, 1/4 cup chopped parsley, 1/4 cup chopped mint, 1/2 small finely minced yellow onion, 1/2 tsp ground cumin, 1/4 tsp allspice, and 1/4 tsp salt until fully combined.
2. Step 2: Form mixture into 6 even patties (about 1 inch thick). Heat 2 tbsp olive oil in a skillet over medium heat and cook patties for 3-4 minutes per side until golden brown.
3. Step 3: Add 2 tbsp pomegranate molasses and 1/4 cup water to the skillet, stirring to combine. Simmer, covered, for 5 minutes until sauce thickens slightly. Transfer to a plate and sprinkle with 1 tbsp toasted pine nuts before serving.