Claire at joins us again today after recently interviewing 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 lambmixture (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.
Kibbeh spread in the tin
Kibbeh spread in the tin


  • Serve with salad and pitta bread.
  • And a nice chilled white wine.
  • And maybe a few minutes of peace and quiet.
  • If you can.


About Claire

I’m Claire, contented mummy and Brighton lover. As a mum I strive to find new and unique ways to Clairecreate adventure within our family.

I created Brighton Mums as I have been in awe of many of the mums I have met in the community. The diverse, open, liberal and accepting approach to parenting I have seen all over the city inpsired me to create this hub so that people could share ideas and support one another. I also believe strongly in continuing to develop identities as women, men, mothers, fathers, so this site is not only for ideas with kids but also that quality ‘me-time’ without children.

After all, contented parents are confident parents. 
Claire Jones-Hughes is Contented Mummy on Twitter.


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