Gluten-Free Kebbeh
Delight in the comforting flavors of this Gluten-Free Kebbeh, a creative twist on the Middle Eastern classic that swaps traditional bulgur for protein-rich quinoa. Perfectly spiced with allspice and cinnamon, this dish combines tender ground beef or lamb, sautéed onions, and toasted pine nuts with vibrant fresh parsley and mint for a delightful herbal kick. Layered and baked to golden perfection, each slice delivers a satisfying balance of textures and flavors, enhanced by a zesty hint of fresh lemon juice. Not only is this recipe naturally gluten-free, but it’s also a hearty, crowd-pleasing option for family dinners or entertaining guests. Serve warm as a standalone dish or pair with a crisp side salad for a complete and wholesome meal.
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Ingredients
- 1.5 cups Quinoa
- 3 cups Water
- 1 pound Ground beef or lamb
- 1 large Onion, finely chopped
- 3 tablespoons Olive oil
- 1 teaspoon Allspice
- 0.5 teaspoon Cinnamon
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Pine nuts, toasted
- 0.5 cup Fresh mint, chopped
- 0.5 cup Fresh parsley, chopped
- 1 whole Lemon, juiced
Directions
Step 1
1. Rinse the quinoa under cold water using a fine mesh strainer.
Step 2
2. In a medium saucepan, bring 3 cups of water to a boil. Add the quinoa and a pinch of salt. Reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and water is absorbed.
Step 3
3. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 5 minutes.
Step 4
4. Add the ground beef or lamb to the skillet. Season with salt, black pepper, allspice, and cinnamon. Cook the meat, breaking it up with a spatula, until it is browned and cooked through, about 10 minutes.
Step 5
5. Stir in the toasted pine nuts, fresh mint, and parsley. Cook for an additional 2 minutes, allowing the flavors to meld.
Step 6
6. Remove the meat mixture from the heat and allow it to cool slightly. Stir in the lemon juice.
Step 7
7. Once the quinoa has cooked, fluff it with a fork and add it to a large mixing bowl. Mix in the meat mixture until well combined.
Step 8
8. Preheat the oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish with 1 tablespoon of olive oil.
Step 9
9. Press half of the quinoa and meat mixture into the bottom of the prepared baking dish, creating an even layer.
Step 10
10. Add the remaining olive oil over the bottom layer and then top with the rest of the quinoa and meat mixture, pressing down to compact.
Step 11
11. Bake in the preheated oven for about 25 minutes, until the top is slightly crispy.
Step 12
12. Let the kebbeh cool for a few minutes before slicing into squares and serving.
Nutrition Facts
| Serving size | 2003.5 grams (2003.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2950 |
| Total Fat 192.00g | 246% |
| Saturated Fat 45.80g | 229% |
| Polyunsaturated Fat 4.00g | |
| Cholesterol 363mg | 121% |
| Sodium 4593mg | 200% |
| Total Carbohydrate 188.70g | 69% |
| Dietary Fiber 20.40g | 73% |
| Total Sugars 17.90g | |
| Protein 132.80g | 266% |
| Vitamin D 0IU | 0% |
| Calcium 884mg | 68% |
| Iron 38mg | 213% |
| Potassium 3954mg | 84% |
Source of Calories