Pan-Sear Lamb Kibbeh with Cucumber Salad

Name: Pan-Sear Lamb Kibbeh with Cucumber Salad
Prep time: 25 min
Cook time: 8 min
Total time: 33 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 1 lb ground lamb; 1/2 cup, soaked in warm water for 15 minutes bulgur wheat; 2 tbsp, finely chopped fresh mint; 2 tbsp, finely chopped fresh parsley; 1/4 cup, finely grated onion; 1/2 tsp cumin; 1 medium, peeled and diced cucumber; 1/4 cup, finely sliced red onion; 1, juiced lemon

Herb-flecked lamb patties served with a cool cucumber salad, balancing rich meat with fresh crunch.

Cuisine: Mediterranean

Category: Beef

Prep: 25 minutes. Cook: 8 minutes.

Serves 6.

Ingredients

1 lb ground lamb
1/2 cup, soaked in warm water for 15 minutes bulgur wheat
2 tbsp, finely chopped fresh mint
2 tbsp, finely chopped fresh parsley
1/4 cup, finely grated onion
1/2 tsp cumin
1 medium, peeled and diced cucumber
1/4 cup, finely sliced red onion
1, juiced lemon

Instructions

Step 1: Squeeze excess water from 1/2 cup soaked bulgur wheat. In a bowl, mix 1 lb ground lamb, drained bulgur, 2 tbsp chopped mint, 2 tbsp chopped parsley, 1/4 cup grated onion, 1/2 tsp cumin, and 1/4 tsp salt. Divide into six 3-inch patties.
Step 2: Heat a large skillet over medium heat. Add patties and cook for 4 minutes per side until browned and cooked through, pressing gently with a spatula to seal edges.
Step 3: In a small bowl, combine 1 diced medium cucumber, 1/4 cup sliced red onion, 1 tbsp lemon juice, and a pinch of salt. Let sit for 5 minutes to marinate. Serve lamb patties topped with cucumber salad.