Gluten-Free Kibbeh
Discover the irresistible flavors of Gluten-Free Kibbeh, a modern twist on the beloved Middle Eastern classic that's perfect for those with dietary restrictions. This hearty, grain-free version replaces traditional bulgur with nutritious cauliflower rice and gluten-free flour, creating a tender, melt-in-your-mouth dough that pairs beautifully with a savory filling of spiced ground beef, aromatic onions, fresh parsley, and nutty pine nuts. Seasoned with warm spices like cinnamon, cumin, and allspice, this dish offers layers of flavor in every bite. Baked to golden perfection, its crisp edges and fragrant aroma make it a crowd-pleasing centerpiece for any gathering. Whether you're serving it as a weeknight dinner or a special occasion dish, Gluten-Free Kibbeh is a deliciously wholesome option that's sure to impress.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 250 grams Cauliflower rice
- 100 grams Gluten-free all-purpose flour
- 1 medium Onion, finely chopped
- 60 grams Fresh parsley, chopped
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Ground cinnamon
- 2 teaspoons Ground cumin
- 1 teaspoon Ground allspice
- 60 grams Pine nuts
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 180°C (350°F).
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add 250 grams of ground beef to the skillet. Cook with the onions, stirring occasionally, until browned and cooked through, about 7 minutes.
Stir in 1 teaspoon of salt, 1 teaspoon of ground pepper, 1 teaspoon of ground cinnamon, 1 teaspoon of ground cumin, and 1 teaspoon of ground allspice. Mix until well combined.
Add the chopped parsley and pine nuts to the meat mixture. Stir to combine, then remove the skillet from heat and allow the mixture to cool slightly.
In a food processor, combine cauliflower rice and gluten-free flour. Add the remaining 250 grams of ground beef, 1 teaspoon of salt, 1 teaspoon of ground cumin, and blend until a smooth dough-like consistency forms.
Lightly grease a 9x13-inch baking dish with the remaining 1 tablespoon of olive oil.
Divide the cauliflower mixture into two equal parts. Press one half of the cauliflower mixture into the bottom of the baking dish to form an even layer.
Spread the meat filling evenly over the first layer of cauliflower mixture.
Cover the meat filling with the remaining cauliflower mixture, pressing it down gently to form a smooth and even top layer.
Score the top layer into a diamond-shaped pattern using a knife, cutting about halfway through the depth of the kibbeh.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown.
Allow the kibbeh to cool for 10 minutes before slicing along the scored lines and serving.
Nutrition Facts
Calories |
2303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.9 g | 206% | |
| Saturated Fat | 43.1 g | 216% | |
| Polyunsaturated Fat | 23.1 g | ||
| Cholesterol | 354 mg | 118% | |
| Sodium | 5192 mg | 226% | |
| Total Carbohydrate | 131.8 g | 48% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 14.1 g | ||
| Protein | 105.0 g | 210% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 375 mg | 29% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 2930 mg | 62% | |
*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.
