High Protein Kebbeh
Elevate your dinner table with this flavorful and nutrient-packed High Protein Kebbeh! This modern twist on the Middle Eastern classic combines ground chicken, bulgur wheat, and red lentils to offer a protein-rich, hearty dish that's both satisfying and wholesome. Enhanced with the warm, aromatic spices of allspice and cinnamon, and layered with sautéed onions and crunchy pine nuts, this baked casserole-style kebbeh boasts layers of texture and depth. Perfectly golden and lightly brushed with olive oil, it’s an ideal choice for meal prep or a crowd-pleasing family dinner. Simple to prepare yet bursting with Mediterranean-inspired flavors, High Protein Kebbeh delivers an indulgent yet balanced meal that’s high in nutrition and big on comfort.
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Recipe Information
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)
Instructions
Rinse the bulgur wheat under cold water and soak it in 2 cups of hot broth for about 20 minutes until it softens.
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.
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.
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.
Preheat oven to 180°C (350°F).
Lightly grease a baking dish with 1 tablespoon of olive oil. Spread half of the kebbeh mixture evenly in the baking dish.
Spread the sautéed onion and pine nut mixture on top of the first layer of kebbeh.
Spread the remaining kebbeh mixture over the top, smoothing it out with a spatula.
Cut the surface gently into diamond shapes using a knife.
Brush the top with the remaining olive oil.
Bake in the preheated oven for 30-40 minutes until the top is golden-brown and the kebbeh is cooked through.
Allow to cool slightly, cut along the pre-scored lines, and serve warm.
Nutrition Facts
Calories |
2196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.7 g | 141% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 15.5 g | ||
| Cholesterol | 424 mg | 141% | |
| Sodium | 5657 mg | 246% | |
| Total Carbohydrate | 190.0 g | 69% | |
| Dietary Fiber | 48.9 g | 175% | |
| Total Sugars | 14.5 g | ||
| Protein | 140.4 g | 281% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 325 mg | 25% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 4782 mg | 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.
