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 one-pot recipe, ready in about 40 minutes, pairs ground lamb, bulgur, and fresh parsley for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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.