• 1 kg minced lamb- from the leg (ask your butcher)
  • 1 large onion, quartered
  • 3 tablespoon of allspice (the spice) or 7-spices (even proportions of black pepper, clove, ginger, cinnamon, coriander, cardamom, cumin)
  • 2 teaspoons of nutmeg
  • 2 teaspoons of cinnamon
  • 350g of very fine burghul, soaked 1hour and well drained
  • Salt to taste (I put in about 2 tbsp
  • 4 recyclable flan cases 215 mm DIA x 24 mm deep
  • Olive oil for drizzling
  • Filling
  • 2 large onions, cut into rings or thin strands (see picture)
  • 500g of minced lamb
  • 1 tablespoon 7 spices/allspice
  • 80 grams pine nuts
  • 1 tablespoon ghee or olive oil (healthier option obviously)
  • Yogurt Dressing:
  • 500g natural Greek style yogurt
  • ¼ cup water
  • 2 garlic cloves, pureed in a mortar
  • 1 large cucumber, finely sliced
  • 20 fresh mint leaves, finely chopped
  • 1 teaspoon lemon juice
  • salt to taste
  • Mix all ingredients together and let sit in fridge.
  1. Lets begin by making the filling:
  2. Place a skillet or sautee pan over medium heat, drizzle the olive oil and sautee the onions till soft, about 2-3 minutes.
  3. Add the pine nuts and sautee for another 2-3 minutes until almost golden. Now add the minced meat and cook till browned. Mix the spices in and add salt and pepper to taste.
  4. In a food processor, mix the quartered onions on high, till almost pureed in consistency. Add the meat a quarter at a time. Mix well.
  5. Now add the strained burghul, a cup at a time.
  6. Mix on high. Add the spices and salt and give it a final whizzzz... About 2-3 minutes on turbo. The result should be a smooth emulsified paste. Pre-heat oven to 4G/350F/180c. Divide the Kibbeh paste into 8 even portions. Lightly grease your baking dish, in this case dishes, and spread 1 portion of the kibbeh for each dish, creating an even layer.
  7. Evenly spread the meat filling across all the baking dishes
  8. Now cover each dish with 1 portion of the remaining Kibbeh, creating a final layer. Using a knife, gently slice into the top layer, diagonally creating diamond shapes; then divide into six even slices. Create a small hole in the center and drizzle all over with olive oil. This gives it a nice golden brown color as well as adding a bit of flavor. I don't recommend that you skip this step, but rather just go the lighter way.
  9. Pop into the oven for about 45 minutes or till golden brown. I usually grill it the last 6-8 minutes because I like when the top layer gets extra crispy.
  10. Pour the yoghurt dressing over each slice and serve with Fattoush salad!
Recipe by Bethany Kehdy at