Feta-Stuffed Kibbeh with Harissa

Total Time

Prep: 30 min. Bake: 15 min.


6 servings

Updated: Oct. 04, 2023
There are countless versions of this delicious dish throughout the Middle East. This is our adaptation. You can substitute ground beef for the lamb. —Chris Bugher, Fairview, North Carolina
Feta-Stuffed Kibbeh with Harissa Recipe photo by Taste of Home
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  • 1 cup bulgur (fine grind)
  • 1/4 cup finely chopped red onion
  • 3 garlic cloves, minced
  • 2 teaspoons ground allspice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon pepper
  • 1 pound ground lamb
  • 1 cup crumbled feta cheese
  • 1/4 cup pine nuts
  • 2 tablespoons harissa chili paste
  • Refrigerated tzatziki sauce


  1. Preheat oven to 375°. Soak bulgur according to package directions. Drain and transfer to a large bowl. Add onion, garlic and seasonings. Add lamb; mix lightly but thoroughly. Divide meat mixture into 18 portions. In another bowl, combine feta cheese, pine nuts and harissa. Shape each portion of meat mixture around 2 teaspoons feta mixture to cover completely; form into a football shape.
    Place on parchment-lined baking sheets. Bake until cooked through, 15-20 minutes. Serve with tzatziki sauce.

Test Kitchen tips
  • Try different fillings such as kalamatas, pepperoncini, or other cheeses.
  • Don't have tzatziki? Mix equal parts yogurt or sour cream with mayo. Then season with garlic, cumin, turmeric and lemon juice.
  • You can find harissa in the ethnic aisle of your grocery store. It's typically a sauce or paste.
  • Nutrition Facts

    3 kibbeh: 324 calories, 17g fat (7g saturated fat), 60mg cholesterol, 474mg sodium, 21g carbohydrate (1g sugars, 4g fiber), 20g protein.