lebanese

Baked Kibbeh with Yogurt Cucumber Salad

Name: Baked Kibbeh with Yogurt Cucumber Salad
Yield: 1 serving
Cuisine: lebanese
Ingredients: 50 g fine bulgur; 94 g ground lamb; 79 g onion; 10 g olive oil; 130 g plain yogurt; 72 g cucumber; 4 g fresh mint; 1 g ground allspice; 1 g ground cumin; 0.72 g black pepper

This baked dish pairs plain yogurt with cucumber, fine bulgur and ground lamb. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

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Estimated macros per portion

28 g Protein

57 g Carbohydrates

35 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

50g fine bulgur 185 kcal
94g ground lamb 240 kcal
79g onion 32 kcal
10g olive oil 88 kcal
130g plain yogurt 79 kcal
72g cucumber 11 kcal
4g fresh mint 1 kcal
1g ground allspice 3 kcal
1g ground cumin 4 kcal
1g black pepper 2 kcal

Cooking instructions

fine bulgur
Rinse bulgur with water, drain well, then soak in just enough water to soften for 10 minutes; squeeze out excess moisture.
fine bulguronionground allspiceground cuminblack pepper
Mix bulgur with half the minced onion, salt, black pepper, allspice, and ground cumin. Knead until it forms a cohesive dough-like mixture.
ground lambonionolive oilground allspice
In a skillet, heat olive oil and cook the ground lamb with remaining onion until browned. Season with allspice and salt.
fine bulgurground lamb
Press half the bulgur mixture into a small oiled baking dish. Spread the lamb filling evenly, then top with the remaining bulgur mixture and smooth the surface. Score into diamonds.
Bake at 400F (200C) until browned and set, 20 to 25 minutes.
plain yogurtcucumberfresh mint
Mix yogurt with diced cucumber, mint, and a pinch of salt. Serve alongside the baked kibbeh.