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.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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.
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.