Dairy-Free Kebbeh
Indulge in the Middle Eastern classic with a modern twist in this Dairy-Free Kebbeh recipe, a wholesome and flavorful dish that's perfect for any occasion. Made with tender fine bulgur wheat, savory ground beef or lamb, aromatic spices like allspice, cumin, and cinnamon, and fresh mint leaves, this recipe brings traditional flavors to life without any dairy. The golden-baked crust topped with optional pine nuts offers a delightful crunch, while the dish's soft, spiced filling delivers a comforting bite. Easy to prepare and bake, this dairy-free version of kebbeh is perfect for sharing as a warm appetizer, hearty main course, or unique potluck dish. Whether you're avoiding dairy or just looking for a rich, satisfying recipe, this kebbeh is sure to impress your taste buds and your guests alike!
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Recipe Information
Ingredients
- 1 cup Fine bulgur wheat
- 2 cups Water
- 0.25 cup Olive oil
- 0.5 pound Ground beef or lamb
- 1 large (finely chopped) Onion
- 0.25 cup (chopped) Fresh mint leaves
- 1 teaspoon Allspice
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup (optional, for garnish) Pine nuts
Instructions
In a large bowl, rinse the bulgur wheat under cold running water. Drain well.
Add 2 cups of water to the bowl with the bulgur wheat and allow it to soak for about 15 minutes, or until softened. Drain any excess water, if necessary.
In a pan, heat olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
Add the ground beef or lamb to the pan with the onions. Cook until the meat is fully browned, breaking it up with a spoon, about 7-10 minutes.
Mix in the chopped mint leaves, allspice, ground cumin, ground cinnamon, salt, and black pepper. Stir well to combine flavors.
Preheat the oven to 375°F (190°C).
In a large mixing bowl, combine the soaked bulgur wheat with the cooked meat and onion mixture. Mix well ensuring all ingredients are incorporated evenly.
Grease a 9x9 inch baking dish lightly with olive oil. Spread the bulgur and meat mixture evenly in the baking dish, pressing it down gently using a spoon or spatula.
Use a sharp knife to score the top of the kebbeh in a diamond pattern. Optionally, sprinkle pine nuts over the top for garnish.
Bake in the preheated oven for about 20-25 minutes, or until the top is slightly golden and the edges are crispy.
Allow the kebbeh to cool for a few minutes before serving. Serve warm or at room temperature.
Nutrition Facts
Calories |
2128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.7 g | 165% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 2598 mg | 113% | |
| Total Carbohydrate | 190.7 g | 69% | |
| Dietary Fiber | 47.4 g | 169% | |
| Total Sugars | 14.7 g | ||
| Protein | 74.3 g | 149% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 425 mg | 33% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 2441 mg | 52% | |
*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.
