Advent Day 15 – Claire’s Kind of Kibbeh Recipe

Recently we interviewed Ingrid from Mothers Uncovered SoulFood project about her food loves and preferences. Her brief stint on Masterchef, particularly the round in the professional kitchen, inspired her to become a full-time chef. The dish for which she received the most praise for during her time on the competition was her kibbeh, Middle Eastern dumplings made from lamb and bulgar wheat mixed with spices.

As Abel and Cole delivered lamb mince in the meat and fish box the other week, and I ‘m not a huge fan of shepherds pie, I decided to give them a go but using what I had in my cupboard. I opted to bake rather than fry to lighten the fat content somewhat. All in all my experiment paid off. Perhaps they are more like frittatas than traditional kibbeh but my husband said it was one of the tastiest dishes I have ever made! That sounds very 1950s but food is love and I love feeding him.

Kibbeh mix
Lamb mixture before cooking.


  • 1 Knorr stock pot mixed with 800ml of water
  • 1 cup brown long grain rice (I didn’t have any bulgar wheat in the cupboard and this worked a treat)
  • 1 tablespoons olive oil or rapeseed oil
  • 1 onion, diced (I also added leeks to mine)
  • 500g pound of minced lamb
  • 3 tablespoons chopped fresh mint
  • 3 tablespoons of chopped fresh parsley
  • 1 tablespoon pepper
  • Juice of 1 lemon
  • Cooking spray


  • Preheat oven to 180 degrees Celsius, gas mark 4.
  • Bring the beef stock to a boil over medium heat and add the brown rice; boil the rice for 20 minutes or until cooked and then remove from the heat and drain.
  • While the rice is cooking, sauté the onion in a pan using the olive oil until the onions are soft and clear.
  • In a mixing bowl add the lamb mince, mint, parsley, pepper, and lemon juice. Add the cooked rice and onions and bind, distributing the ingredients evenly.
  • Finally, spray the cooking spray onto a 12-hole bun tin (not a muffin tin, that’s too deep). Scoop out the lamb mixture (make sure the onions and rice have cooled before handling) form into individual patties to go in each hole.
  • Bake for 20 minutes until browned and cooked all the way through.
  • Serve with salad and pitta bread.
  • And a nice chilled white wine.
  • And maybe a few minutes of peace and quiet.
  • If you can.

For more food inspiration book your place at SoulFood’s January party! Banish those post-festive blues, re-engage with healthy, nutritious and delicious dishes.

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About Claire Jones-Hughes

Founder and co-editor of, Claire has been blogging since 2009. She has posted on a variety of sites including The Argus, The Huffington Post and The Guardian's Comment Is Free. Known as The Contented Mummy on social media, she is dedicated to honest, unsponsored blogging so that parents can benefit from shared experience. Can also be found at - sharing her journey to health & wellness.

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