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Feta-Stuffed Kibbeh with Harissa

There are countless versions of kibbeh recipes throughout the Middle East. This is our adaptation of this delicious dish. You can even substitute ground beef for the lamb. —Chris Bugher, Fairview, North Carolina
  • Total Time
    Prep: 30 min. Bake: 15 min.
  • Makes
    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.

Test Kitchen tips
  • Try different fillings such as kalamatas, pepperoncini, or other cheeses.
  • Don't have tzatziki? Mix equal parts yogurt or sour cream with mayo. Then season with garlic, cumin, turmeric, and lemon juice.
  • You can find Harissa in the ethnic aisle of your grocery store. It's typically a sauce or paste.
  • 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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