Breakfast · Middle Eastern · 15 min
Lamb and Bulgur Kibbeh Breakfast Bowl with Mint and Aleppo Pepper
- Calories
- 550
- Protein
- 25g
- Carbs
- 73g
- Fat
- 20g
Ingredients
- 79.1 g bulgur wheat
- 78 g ground lamb
- 5 g garlic
- 1 tbsp extra virgin olive oil
- 98.9 g grape tomatoes
- 98.9 g cucumber
- 0.9 tsp Aleppo pepper
- 1 tbsp lemon juice
- 2 tbsp fresh mint
- 0.25 tsp salt
Method
- 01Place the dry bulgur in a heatproof bowl and pour over 150 ml of boiling water. Cover and let stand for 15-20 minutes until tender and liquid is absorbed. Fluff with a fork.
- 02Heat the olive oil in a skillet over medium-high heat. Add the ground lamb and salt, breaking it up with a spoon, and sauté for 6-8 minutes until deeply browned, crispy, and the internal temperature reaches 160°F (71°C).
- 03Add the minced garlic to the lamb and cook for 30 seconds until fragrant.
- 04In a serving bowl, combine the soaked bulgur, browned lamb, grape tomatoes, and diced cucumbers.
- 05Drizzle with fresh lemon juice and sprinkle with Aleppo pepper. Toss gently to combine.
- 06Garnish with fresh mint leaves and serve immediately.
Cook it with the whole plan around it
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