Kibbeh, a seasoned lamb and bulgur mixture, is one of the national dishes of Lebanon. It's often served raw, drizzled with olive oil, with slices of sharp white onion and fresh pita bread alongside, but is also baked or stuffed and deep-fried. This baked version uses lean ground turkey to cut fat and finely shredded zucchini to keep it moist while baking. Make it a meal: serve with toasted pita bread and a salad tossed with a lemon vinaigrette.

EatingWell Test Kitchen
Source: EatingWell Magazine, June/July 2006


Yogurt sauce


Instructions Checklist
  • Preheat oven to 450 degrees F. Coat an 8-inch-square baking dish with cooking spray. Place bulgur in a small bowl and cover with hot water.

  • Heat oil in a small nonstick skillet over medium heat. Add onion and cook, stirring occasionally, until softened, about 4 minutes. Remove from the heat; stir in pine nuts.

  • Drain the bulgur, pressing on it to remove any liquid. Transfer to a large bowl and add turkey, zucchini, marjoram, cumin, salt, allspice and cayenne. Gently mix until combined. Pat half the mixture into the prepared baking dish. Top with the onion mixture, pressing it gently into the turkey layer. Cover with the rest of the turkey mixture, pressing gently into the onion layer. Cover with foil.

  • Bake the kibbeh for 30 minutes. Remove the foil and continue baking until an instant-read thermometer inserted into the center registers 165 degrees F, 10 to 15 minutes more.

  • To prepare yogurt sauce & serve: While the kibbeh is baking, combine yogurt, cucumber, tomato and pepper in a small bowl. Cover and chill until ready to serve. Cut the kibbeh into 6 squares and serve warm with the yogurt sauce.


Make Ahead Tip: Prepare through Step 4, cover and freeze for up to 1 month. Defrost in the refrigerator, then reheat in a 350°F oven.

Tip: To toast pine nuts: Cook in a dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition Facts

263.6 calories; protein 33.4g 67% DV; carbohydrates 16.2g 5% DV; exchange other carbs 1; dietary fiber 2.9g 12% DV; sugars 5g; fat 8.8g 14% DV; saturated fat 3.1g 15% DV; cholesterol 47.5mg 16% DV; vitamin a iu 283.8IU 6% DV; vitamin c 12.7mg 21% DV; folate 22.5mcg 6% DV; calcium 102.1mg 10% DV; iron 2.7mg 15% DV; magnesium 49.8mg 18% DV; potassium 353.5mg 10% DV; sodium 381.2mg 15% DV; thiamin 0.1mg 10% DV.

Reviews (4)

Read More Reviews
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
try it with beef or veal instead of turkey. Im lebanese and in our home its often served with tabboule or a salad of yogurt with sliced cucumbers and some garlic and mint. Read More
Rating: 5 stars
This is really good. I made it into a sandwich with tzatziki sauce and lettuce on a pita. Read More
Rating: 5 stars
LOVE this. Sophisticated enough for adults but still child-friendly. Read More
Rating: 5 stars
A Flavor Explosion I love the different flavors in this dish. I cook for other families once a week and this dish has been a favorite for at least 2 years. The meat mixture releases a LOT of water while it cooks so I like to let the Kibbeh sit after it has cooked to allow the moisture to be reabsorbed into the meat. I also often use non-fat instead of low fat yogurt. Delicious! Read More