Pan-Fried Lamb Kubba with Bulgur Wheat Pie

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

Golden pan-fried lamb and bulgur wheat pies spiced with classic Iraqi flavors, perfect as a hearty appetizer or main dish. This Middle Eastern beef recipe, ready in about 50 minutes, layers fine bulgur wheat, ground lamb, and onion into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Add this recipe to your weekly plan" 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 cup fine bulgur wheat
• 1 lb ground lamb
• 1 medium onion, finely diced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp ground allspice
• 1/4 tsp ground cinnamon
• 1 tsp salt
• 1/2 tsp black pepper
• 4 tbsp olive oil
• 1/4 cup fresh parsley, chopped
• 3/4 cup water, warm

Pie dishes that bake a crisp bottom crust → Best Pie Dishes in 2026: Glass, Ceramic and Metal Pie Pans for a Crisp Bottom Crust

Instructions

1. Step 1: Place 1 cup fine bulgur wheat in a bowl and pour 3/4 cup warm water over it. Cover and let it soak for 30 minutes until softened, then drain excess water.
2. Step 2: In a large mixing bowl, combine the soaked bulgur, 1 lb ground lamb, 1 medium finely diced onion, 2 minced garlic cloves, 1 tsp ground cumin, 1/2 tsp ground allspice, 1/4 tsp ground cinnamon, 1 tsp salt, 1/2 tsp black pepper, and 1/4 cup chopped fresh parsley. Mix thoroughly until well combined.
3. Step 3: Heat 4 tbsp olive oil in a large skillet over medium heat. Shape the lamb mixture into small oval patties about 3 inches long and 1/2 inch thick.
4. Step 4: Fry the patties in batches for 4-5 minutes on each side, or until deep golden brown and cooked through. Drain on paper towels before serving.