Middle Eastern · Dinner
Grilled Beef and Bulgur Patties
Beef Kibbeh Meshwiyeh Platter
Levantine grilled bulgur-and-beef kibbeh patties with a spiced pine-nut centre, served over pita with tahini sauce and a parsley-tomato salad.
$
20 minsPrep
12 minsCook
35 minsTotal
HardLevel
Nutrition per serving
720Calories
42gProtein
32gFat
62gCarbs
8gSugar
8gFiber
850mgSodium
95mgChol
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Instructions
1
Prep
Soak 120g bulgur in cold water 10 minutes, drain. Grate 60g onion for shell, squeeze dry. Dice 30g onion for filling. Finely dice 200g tomato, 40g red onion; chop 40g parsley. Combine 300g lean beef, drained bulgur, grated onion, 1 tsp allspice, 0.5 tsp cinnamon, 0.5 tsp black pepper, 1 tsp salt in a bowl; knead firmly 2 minutes until sticky and smooth.
2
Saute
Heat 10ml olive oil in a medium pan over medium 1 minute. Add diced onion, cook 3 minutes until soft. Add 140g beef mince and 20g pine nuts, break up meat with spoon, cook 4 minutes until browned and nuts golden. Stir in 0.5 tsp allspice and pinch salt. Cool to room temperature.
3
Build
Divide shell mixture into 8 portions. Wet hands, flatten each into 10cm disk in palm, place filling eighth in centre, fold edges up and pinch to seal into flat oval patty. Rest at room temperature 5 minutes.
4
Finish
Whisk 60g tahini, 40ml lemon juice, 2 grated garlic cloves, pinch salt in a bowl. Thin with cold water 1 tbsp at a time until sauce drips slowly off spoon. Toss tomato, parsley, red onion, 20ml olive oil, 10ml lemon juice, 2 pinches sumac in a bowl.
5
Grill
Heat grill pan over medium 3 minutes. Brush kibbeh patties lightly with olive oil, grill 4 to 5 minutes per side until deeply charred and firm to touch. Warm oiled pitas on cooler edge 30 seconds per side.
6
Plate
Set pita on each plate, arrange kibbeh on top, drizzle tahini sauce over, fan salad alongside, finish with lemon wedge.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) lean beef mince
- 120g (4.2 oz) fine bulgur
- 60g (2.1 oz) yellow onion
- 1 tsp ground allspice
- 0.5 tsp ground cinnamon
- 0.5 tsp ground black pepper
- 1 tsp fine sea salt
- 20g (0.7 oz) pine nuts
- 30ml (2 tbsp) extra-virgin olive oil
- 60g (2.1 oz) tahini
- 40ml (2.7 tbsp) lemon juice
- 60ml (1/4 cup) cold water
- 2 garlic cloves
- 200g (7.1 oz) ripe tomato
- 40g (small handful) flat-leaf parsley
- 40g (1.4 oz) red onion
- 2 pinches sumac
- 2 pita breads
- 2 lemon wedges