Gluten-Free Kebbeh
Delight in the bold flavors of the Middle East with this Gluten-Free Kebbeh recipe, a creative twist on the traditional dish. Made with nutrient-packed quinoa instead of bulgur, this recipe is perfect for those seeking a healthy, gluten-free alternative without sacrificing flavor. Seasoned with aromatic spices like allspice and cinnamon, and enriched with fresh herbs, toasted pine nuts, and a splash of zesty lemon juice, this dish combines tender ground beef or lamb with a hearty quinoa base. Baked to perfection, with a slightly crispy top and compact, flavorful layers, it’s ideal as a crowd-pleasing weeknight dinner or as a unique offering at your next gathering. Whether served as squares or paired with tangy yogurt sauce, this recipe proves that comfort food can be wholesome and allergen-friendly.
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Recipe Information
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
Instructions
1. Rinse the quinoa under cold water using a fine mesh strainer.
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.
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.
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.
5. Stir in the toasted pine nuts, fresh mint, and parsley. Cook for an additional 2 minutes, allowing the flavors to meld.
6. Remove the meat mixture from the heat and allow it to cool slightly. Stir in the lemon juice.
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.
8. Preheat the oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish with 1 tablespoon of olive oil.
9. Press half of the quinoa and meat mixture into the bottom of the prepared baking dish, creating an even layer.
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.
11. Bake in the preheated oven for about 25 minutes, until the top is slightly crispy.
12. Let the kebbeh cool for a few minutes before slicing into squares and serving.
Nutrition Facts
Calories |
2950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.0 g | 246% | |
| Saturated Fat | 45.8 g | 229% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 4592 mg | 200% | |
| Total Carbohydrate | 188.7 g | 69% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 17.9 g | ||
| Protein | 132.8 g | 266% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 884 mg | 68% | |
| Iron | 38.3 mg | 213% | |
| Potassium | 3954 mg | 84% | |
*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.
