Low Carb Kebbeh
Elevate your mealtime with this innovative twist on the classic Middle Eastern dish, Low Carb Kebbeh. Perfect for those seeking a keto-friendly option, this recipe replaces traditional bulgur with nutrient-packed cauliflower rice, creating a lighter yet equally flavorful dish. Layers of spiced ground beef or lamb, infused with warm cinnamon and allspice, are nestled between cauliflower rice, crowned with toasted pine nuts for an irresistible crunch. Fresh herbs like mint and parsley add vibrant bursts of flavor, while a buttery baking process ensures a golden, crispy finish. With just 20 minutes of prep and a simple baking method, this gluten-free and low-carb dish is ideal for healthy family dinners or meal prep. Serve it alongside a tangy yogurt sauce or fresh salad for a complete, guilt-free feast!
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Recipe Information
Ingredients
- 500 grams Cauliflower rice
- 250 grams Ground beef or lamb
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 2 tablespoons Fresh mint leaves, chopped
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Ground allspice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 50 grams Pine nuts, toasted
- 1 tablespoon Butter
Instructions
Preheat your oven to 180°C (350°F).
In a large pan over medium heat, add 1 tablespoon of olive oil and sauté the chopped onion until it becomes translucent.
Add the ground beef (or lamb) to the pan and cook until browned. Season with ground cinnamon, ground allspice, salt, and pepper.
Add the chopped mint and parsley to the meat mixture, stir well to combine, and remove from heat.
In a food processor, pulse the cauliflower florets until they reach a rice-like consistency, or use pre-made cauliflower rice.
In a large bowl, combine the cauliflower rice, the remaining olive oil, and season with a bit more salt and pepper. Mix thoroughly.
Grease a baking dish with butter. Press half of the cauliflower mixture into the bottom of the dish to form an even layer.
Spread the cooked meat mixture over the cauliflower layer evenly.
Top with the remaining cauliflower rice, pressing down gently.
Sprinkle toasted pine nuts over the top layer for added texture and flavor.
Bake in the preheated oven for 30 minutes or until the top is golden and crispy.
Allow to cool for a few minutes, then slice into squares and serve warm.
Nutrition Facts
Calories |
1524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.6 g | 160% | |
| Saturated Fat | 33.2 g | 166% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 233 mg | 78% | |
| Sodium | 2810 mg | 122% | |
| Total Carbohydrate | 49.9 g | 18% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 18.7 g | ||
| Protein | 63.2 g | 126% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 250 mg | 19% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2305 mg | 49% | |
*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.
