There are countless versions of this delicious dish throughout the Middle East. This is our adaptation. You can substitute ground beef for the lamb. —Chris Bugher, Fairview, North Carolina
Feta-Stuffed Kibbeh with Harissa
Updated on Nov. 28, 2023
Test Kitchen tips
Feta-Stuffed Kibbeh with Harissa
Prep Time
30 min
Cook Time
15 min
Yield
6 servings
Ingredients
- 1 cup bulgur (fine grind)
- 1/4 cup finely chopped red onion
- 3 garlic cloves, minced
- 2 teaspoons ground allspice
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon pepper
- 1 pound ground lamb
- 1 cup crumbled feta cheese
- 1/4 cup pine nuts
- 2 tablespoons harissa chili paste
- Refrigerated tzatziki sauce
Directions
- Preheat oven to 375°. Soak bulgur according to package directions. Drain and transfer to a large bowl. Add onion, garlic and seasonings. Add lamb; mix lightly but thoroughly. Divide meat mixture into 18 portions. In another bowl, combine feta cheese, pine nuts and harissa. Shape each portion of meat mixture around 2 teaspoons feta mixture to cover completely; form into a football shape.
Place on parchment-lined baking sheets. Bake until cooked through, 15-20 minutes. Serve with tzatziki sauce.
Nutrition Facts
3 kibbeh: 324 calories, 17g fat (7g saturated fat), 60mg cholesterol, 474mg sodium, 21g carbohydrate (1g sugars, 4g fiber), 20g protein.
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