High Protein Kebbeh

Elevate your meal prep game with this High Protein Kebbeh, a modern twist on a Middle Eastern classic that's both nutritious and satisfying. This recipe combines lean ground chicken with fiber-rich bulgur wheat and red lentils, creating a protein-packed dish bursting with flavor and texture. Aromatic spices like allspice and cinnamon infuse the kebbeh with warmth, while sautéed onions and toasted pine nuts add a delightful crunch in every bite. Layered, baked to golden perfection, and scored into traditional diamond shapes, this dish is ideal for a wholesome family dinner or meal prep for the week. Serve it warm alongside a crisp salad or a dollop of yogurt for a complete, well-balanced meal. Perfect for high-protein diets and hearty appetites, this kebbeh offers an irresistible blend of tradition and modern nutrition.

Nutriscore Rating: 75/100

Prep Time:45 mins

Cook Time:40 mins

Total Time:85 mins

Servings: 6

Ingredients

• 500 grams ground chicken
• 1 cup bulgur wheat
• 0.5 cup red lentils
• 2 medium, finely chopped white onion
• 0.5 cup, finely chopped fresh parsley
• 1 teaspoon allspice
• 1 teaspoon cinnamon
• 1.5 teaspoons salt
• 0.5 teaspoon black pepper
• 3 tablespoons olive oil
• 0.25 cup pine nuts
• 2 cups broth (chicken or vegetable)

Directions

Step 1

Rinse the bulgur wheat under cold water and soak it in 2 cups of hot broth for about 20 minutes until it softens.

Step 2

Rinse the red lentils thoroughly and cook them in a small pot with 1 cup of water over medium heat. Bring to a boil, then reduce heat and simmer for about 15-20 minutes until tender. Drain any excess water.

Step 3

In a large mixing bowl, combine the ground chicken, soaked bulgur wheat, cooked red lentils, one finely chopped onion, fresh parsley, allspice, cinnamon, salt, and black pepper. Mix until all ingredients are well incorporated.

Step 4

In a skillet over medium heat, add 1 tablespoon of olive oil. Sauté the remaining chopped onion until translucent. Add the pine nuts and cook until they are golden brown.

Step 5

Preheat oven to 180°C (350°F).

Step 6

Lightly grease a baking dish with 1 tablespoon of olive oil. Spread half of the kebbeh mixture evenly in the baking dish.

Step 7

Spread the sautéed onion and pine nut mixture on top of the first layer of kebbeh.

Step 8

Spread the remaining kebbeh mixture over the top, smoothing it out with a spatula.

Step 9

Cut the surface gently into diamond shapes using a knife.

Step 10

Brush the top with the remaining olive oil.

Step 11

Bake in the preheated oven for 30-40 minutes until the top is golden-brown and the kebbeh is cooked through.

Step 12

Allow to cool slightly, cut along the pre-scored lines, and serve warm.

Nutrition Facts

Serving size	1597.5 grams (1597.5g)

Amount per serving	% Daily Value*
Calories	2196

Total Fat 109.70g	141%
Saturated Fat 20.10g	101%
Polyunsaturated Fat 15.50g
Cholesterol 424mg	141%
Sodium 5657mg	246%
Total Carbohydrate 190.00g	69%
Dietary Fiber 48.90g	175%
Total Sugars 14.50g
Protein 140.40g	281%

Vitamin D 0IU	0%
Calcium 325mg	25%
Iron 18mg	100%
Potassium 4782mg	102%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.8%

Protein: 24.3%

Carbs: 32.9%