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Fresh pre-cut ingredients
20 minutes

Kibbeh-Style Ground Beef

with Bulgur, Toasted Pine Nuts & Tahini Sauce

Cooking time

20 minutes




850 /serving

The fresh flavours of the Middle East are on full display in this kibbeh-inspired pairing of aromatic ground beef with the versatile bounty of bulgur (made from deliciously nutty wheat berries). While you’re boiling up the hearty grains, you’ll get cracking on chopping parsley and tomatoes, as well as toasting up savoury pine nuts. Then it’s time to brown the beef with sumac-laced spices, mix up a garlicky tahini sauce, and get ready to kibbeh up!

We will send you:

  • 250g Ground beef
  • 15ml Minced garlic
  • 50g Diced onions
  • 1 Bunch of parsley
  • 1 Lemon
  • 2 Cucumbers
  • 2 Tomatoes
  • 78g Medium bulgur
  • 30ml Tahini
  • 12g Pine nuts
  • 10g Sumac & Garlic spices (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, sumac, garlic)

Contains: Mustard, Sesame, Pine nuts, Wheat

You will need:

Medium pot
Medium pan
Salt & pepper (S&P)
Total Fat
59 g
Saturated Fat
13 g
610 mg
Total Carb
49 g
7 g
36 g
10 g
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Cook the bulgur
In a medium pot, combine the bulgur, ¾ cup water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff and keep warm.
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Toast the pine nuts
Meanwhile, heat a medium, dry pan on medium-high. Toast the pine nuts, stirring frequently, 2 to 3 min., until browned and fragrant (keep an eye on them as they can burn easily). Transfer to a small bowl and reserve the pan.
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Mise en place
Roughly chop the parsley leaves and stems. Small-dice the tomatoes. Thinly slice the cucumbers into rounds.
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Cook the beef
In the reserved pan, heat a drizzle of oil on medium-high. Add the beef*, onions and ½ the garlic; season with ½ the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through.
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Make the sauce
Meanwhile, juice the lemon. In a small bowl, combine ½ tbsp lemon juice, 2 tbsp water (double both for 4 portions), the tahini, remaining garlic, remaining spices and S&P.
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Finish & serve
To the pot of bulgur, add up to 1 tbsp remaining lemon juice, 2 tbsp oil (double both for 4 portions), the tomatoes, cucumbers, ½ the parsley and S&P; toss well. Divide the bulgur between your plates. Top with the beef. Garnish with the pine nuts and remaining parsley. Serve the sauce on the side. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.