22 rack lamb recipes

Kibbee with ground lamb and bulgur wheat pressed into a pie plate with a pine nut stuffing center, scored into wedges, and baked until crusted. A Lebanese classic.

Lamb and bulgur bake: a Middle Eastern-style kibbeh pie with layered ground lamb, bulgur, onion, and a pine nut stuffing. Crisp on top, juicy inside, sliced into wedges.

Basic kibbi (kibbeh) of ground lamb, bulgur wheat, onion, and warm cinnamon, mixed to a smooth paste and baked or fried. The foundational Lebanese recipe for the national dish of the Levant.

Kibbi neeyee blends bulgur wheat with ground lamb or beef, grated onion, and warming cinnamon. Lebanese kibbeh base for raw mezze, baked layered trays, or fried football-shaped torpedoes.

Lamb tartare made from hand-ground loin mixed with bulgur wheat, fresh herbs, scallions, and red pepper flakes. A Lebanese-inspired kibbeh nayyeh appetizer.

Grilled lamb burgers with bulgur wheat, fresh mint, allspice, and red wine. Mediterranean-style patties served in pita bread with cucumber and yogurt.