Welcome Back!Sign in here:

Not Registered?Become one of our thirsty clan 266,986 strong:

Register Today!

Want to Taste 7 Unusually Great Wine & Food Pairings?

302,267Wine Reviews
30Seconds to join


Kibbeh is found in various forms and various pronunciations throughout the Middle East. But however it's made, spelled, or pronounced it's delicious. Serves 6.


1 lb lamb -- cubed
1 onion -- coarsely chopped
4 garlic cloves -- sliced
1 tsp ground cumin
1/4 c chopped fresh mint
3/4 c bulgur wheat
salt and pepper
3 tbsp melted butter
1/2 lb lamb -- cubed
1/2 onion -- diced
2 tbsp olive oil
1/2 cup pine nuts
1/2 tsp ground allspice
1/4 tsp ground cinnamon
salt and pepper to taste
3 oz feta cheese -- crumbled


Heat oven to 375F.

Finely mince 1 pound lamb of in a food processor and move to a large bowl. Finely mince onion and garlic it the food processor and add to the bowl with the lamb. Rinse bulgur wheat in a sieve, wring out excess water, and add to meat. Add salt and pepper, cumin, and mint and, using your hands knead mixture together adding a bit of water if necessary to form a fairly smooth paste. Set aside.

Mince remaining 1/2 pound lamb. Heat olive oil over medium heat and sauté diced onion until it begins to brown. Increase heat to medium high, add lamb, season with salt and pepper, and brown. Add pine nuts, allspice, cinnamon, and mix thoroughly. Remove from heat.

Press half of kibbeh in the bottom of an 8 x 8 casserole dish. Sprinkle with feta cheese. Distribute cooked lamb mixture over cheese. Top with remaining kibbeh and pat smooth.

Bake for 45 minutes. Serve topped with yogurt mixed with lemon juice and crushed garlic.

If you'd like more delicious recipes and wine pairings, join my website.

Visit 's wine and food blog Seriously Good.

If you liked this recipe, you may also like these ethnic dishes and wine recipe pairings:

Return to Recipes




Join me in a free online video class to learn the secrets to perfect pairings.

Wine of the Week

As featured on  

CTV Wine of the Week!

Avondale White Wine
Paarl W.O. ...

Natalie MacLean

Canada's Most Quoted Wine Writer

Natalie MacLean is editor of Canada's largest wine review web site, publishing hundreds of wine reviews every week for more than 266,986 members.

She was named the World's Best Drinks Writer at the World Food Media Awards in Australia.

Natalie has published two books with Random House, the second was named one of Amazon's Best Books of the Year. Get access to all of her reviews today by becoming a member of her site.



Know the wines you want before you even get to the store with my wine reviews. Join now. It's free.

Red, White & Drunk All Over

  Best Books of the Year

Red, White & Drunk all over by Natalie MacLean

Natalie MacLean writes about wine with a sensuous obsession... and often laugh-out-loud funny... Terrific.

Rex Pickett, Sideways

Ms. MacLean is the disarming Everywoman. She loves wine, loves drinking ... ultimately, it's a winning formula.

Eric Asimov, The New York Times


Access my reviews on mobile with the bar code scanner.


Unquenchable: A Tipsy Search

  Best Books of the Year

Unquenchable by Natalie MacLean

Natalie MacLean is a new force in the wine writing world ‐ a fiesty North American answer to Hugh Johnson and Jancis Robinson. She can write beautifully about wine.

The Financial Times of London

There are very few people in the wine world who "get it" and Natalie is one of those who brings more fun to a buttoned-up and stodgy game.

Gary Vaynerchuck, Wine Library TV

Starting a Wine Cellar?

Expert advice for all budgets

Insider tips on starting a wine cellar
From wine racks to underground caves, insider tips on size and space, number of bottles, ideal conditions and reputable resources.   learn more  
Winner World's Best Drink Writer
Four-Time Winner James Beard Foundation
Five-Time Winner Association of Food Journalists
Six-Time Winner Bert Greene Award
Best Wine Literature Book Gourmand World Cookbook Awards
Online Writer of the Year Louis Roederer International Wine Writing Award