Middle Eastern Kibbeh Pitas
Transform your dinner routine with these irresistible Middle Eastern Kibbeh Pitas, a flavorful fusion of traditional spices and hearty textures. Featuring a perfectly seasoned mixture of ground beef or lamb, soaked bulgur wheat, and aromatic spices like cumin, cinnamon, and allspice, this dish captures the essence of Middle Eastern cuisine. Nestled inside warm, soft pita breads, the savory filling is elevated with vibrant fresh herbs like parsley and mint. A creamy cucumber-yogurt sauce adds a refreshing tang, making every bite delightfully balanced. Quick to prepare and utterly satisfying, these kibbeh pitas are perfect for a weeknight meal or casual entertaining. Pair them with a crisp side salad for a complete, crowd-pleasing experience!
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Recipe Information
Ingredients
- 0.5 cups bulgur wheat
- 1 pound ground beef or lamb
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 0.5 teaspoons ground cinnamon
- 0.5 teaspoons allspice
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 4 whole pita bread
- 0.25 cups fresh parsley, chopped
- 0.25 cups fresh mint, chopped
- 0.5 cups plain yogurt
- 1 tablespoon lemon juice
- 0.25 cups cucumber, finely diced
Instructions
Place the bulgur wheat in a small bowl and soak it in warm water for 15 minutes or until softened. Drain and squeeze out excess water.
In a large mixing bowl, combine the soaked bulgur, ground beef or lamb, finely chopped onion, minced garlic, ground cumin, ground cinnamon, allspice, salt, and black pepper. Mix well to combine into a uniform mixture.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meat mixture and cook for 8–10 minutes, breaking it up into small pieces, until it's browned and fully cooked through. Remove from heat and set aside.
In a small bowl, mix the plain yogurt, lemon juice, and diced cucumber. Stir well to create a creamy yogurt sauce. Set aside.
Warm the pita bread in a dry skillet or in the oven for a few minutes to soften.
To assemble, carefully open each pita bread to create a pocket. Spoon the cooked kibbeh mixture into the pita, filling each evenly.
Garnish the stuffed pitas with fresh parsley and mint. Drizzle with the yogurt sauce or serve it on the side for dipping.
Serve warm with a side salad or additional yogurt sauce, and enjoy!
Nutrition Facts
Calories |
2514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.6 g | 164% | |
| Saturated Fat | 42.7 g | 214% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 3814 mg | 166% | |
| Total Carbohydrate | 236.7 g | 86% | |
| Dietary Fiber | 41.4 g | 148% | |
| Total Sugars | 25.8 g | ||
| Protein | 124.9 g | 250% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 788 mg | 61% | |
| Iron | 31.4 mg | 174% | |
| Potassium | 3579 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
