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Feta Stuffed Kibbeh With Harissa Exps Rc20mz 254057 B08 26 7b 6

Feta-Stuffed Kibbeh with Harissa

TOTAL TIME: Prep: 30 min. Bake: 15 min. YIELD: 6 servings.
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

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

  • 1. 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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