Lamb Kibbeh + Pan Roasted Brussels Sprouts and Herb-tahini

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Lamb Kibbeh + Pan Roasted Brussels Sprouts and Herb-tahini

Serves 4  | Prep Time: 20 minutes | Cook Time: 30 minutes

 Kibbeh is like the burger of the Levant region. Typically bound with bulgur I’ve opted for the grain free version with quinoa, but you could use bulgur too. Brussels sprouts provide a nice vehicle to soak up the pan juice after cooking the lamb.


  •  1 onion, peeled and halved
  • 1/2 cup quinoa
  • 1 pound ground lamb
  • 1 egg, beaten
  • 1/4 cup pine nuts, toasted and chopped
  • 10 pods cardamom
  • 3/4 teaspoon allspice
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon cayenne
  • Freshly ground black pepper
  • 3 cloves garlic, micro planned
  • 1 pound Brussels sprouts, bottoms trimmed and halved (quartered if large)
  • Olive oil
  • Lemon wedges to serve

Herbed tahini sauce

  • 1/2 cup tahini
  • 1/2 cup filtered water
  • 2 tablespoons (30g) extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 2 garlic cloves, micro planned
  • 1/2 cup parsley, chopped
  • 1/2 cup mint, chopped
  • Kosher salt to taste

Chef Tips

If you need an egg substitute or you don’t have eggs; mix together one 1 tablespoon of ground flaxseed with 2.5 tablespoons of water per egg.



Grate onion on the large holes of a box grater, catching the pulp and liquid in a medium bowl. Stir in the quinoa and salt. Set aside for 10 minutes. This will soften the quinoa.

Add the lamb, egg, cardamom, allspice, cinnamon, cayenne, and garlic. Mix with your hands until well combined. Set aside in the fridge for about 10 minutes to firm up.


Step 2 (for the lemon tahini sauce)

Meanwhile, combine the tahini, water, olive oil, lemon juice, garlic, parsley, mint and salt to taste in a bowl and whisk until smooth. Can be stored in the fridge for up to a week. Bring to room temperature prior to using. Add a little water if necessary to thin if needed.

Step 3

Line a rimmed sheet pan with parchment. Using your hands form lamb mixture into 2.5oz balls and place on the baking sheet. Flatten the balls into 1/2 inch thick patties.

Step 4

In a 10 or 12 -inch skillet (I like cast iron here) over medium, heat 1 tablespoon of oil until a light whisp of smoke appears. Add enough patties to the skillet so they don’t crowd and cook undisturbed about 3 minutes. Flip and repeat on the other side. Transfer to a plate and repeat.

Step 5

Add the Brussels sprouts to the pan and slowly pan roast in the skillet, stirring occasionally, until tender and golden brown. About 7-8 minutes. Season with salt. Serve along side the kibbeh, herb tahini sauce and lemon. Garnish with some extra herbs if desired.