Pan-Fried Lamb and Bulgur Kibbeh with Fresh Mint

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

Golden-brown patties of spiced lamb and bulgur, served with a cool minted yogurt dip for perfect balance. This Mediterranean-inspired beef recipe, ready in about 50 minutes, pairs ground lamb, fine bulgur wheat, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 lb ground lamb
• 1/2 cup fine bulgur wheat
• 1/4 cup finely chopped onion
• 1 tsp ground cumin
• 1/2 tsp ground allspice
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 cup plain yogurt
• 2 tbsp chopped fresh mint

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Instructions

1. Step 1: Soak 1/2 cup fine bulgur wheat in 1 cup hot water for 10 minutes until softened, then drain thoroughly. Combine drained bulgur with 1 lb ground lamb, 1/4 cup finely chopped onion, 1 tsp ground cumin, 1/2 tsp ground allspice, 1/4 tsp salt, and 1/4 tsp black pepper in a bowl. Mix with hands until well combined, then refrigerate for 30 minutes.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering. Form the mixture into 8 equal oval patties and place in the skillet. Cook for 4-5 minutes per side until golden brown and cooked through.
3. Step 3: While kibbeh cooks, whisk 1 cup plain yogurt with 2 tbsp chopped fresh mint and 1/4 tsp salt until smooth. Serve hot kibbeh with minted yogurt on the side.