Low Carb Kibbeh
Experience the irresistible flavors of the Middle East with this Low Carb Kibbeh recipe—an inventive twist on a beloved classic that swaps the traditional bulgur for nutrient-rich cauliflower. Perfect for those seeking a keto-friendly or gluten-free option, this dish brings together finely ground cauliflower, savory ground meat, aromatic spices like allspice and cinnamon, and fresh parsley for a delicate yet bold flavor profile. Toasted pine nuts add a delightful crunch, while a golden olive oil finish ensures every bite is deeply satisfying. Easy to make in just under an hour, this oven-baked kibbeh is a healthy, comforting dish ideal for weeknight dinners or elegant entertaining. Indulge guilt-free with this vibrant, wholesome take on an iconic Middle Eastern favorite!
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 500 grams Ground beef or lamb
- 1 medium Onion
- 3 tablespoons Olive oil
- 0.5 cup Fresh parsley
- 1 teaspoon Allspice
- 0.5 teaspoon Cinnamon
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 50 grams Pine nuts
Instructions
Preheat the oven to 180°C (350°F).
Cut the cauliflower into florets and place them in a food processor. Pulse until they resemble the size and texture of bulgur.
Transfer the processed cauliflower to a microwave-safe bowl and cover. Microwave on high for 5 minutes. Let it cool slightly, then press it with a towel to remove excess moisture.
In a large bowl, combine the cooked cauliflower with the ground beef or lamb, finely chopped onion, chopped parsley, allspice, cinnamon, cumin, salt, and black pepper. Mix well until all ingredients are fully combined.
In a small pan over medium heat, add 1 tablespoon of olive oil and lightly toast the pine nuts until golden brown. Remove from the pan and let cool.
Grease a baking dish with 1 tablespoon of olive oil. Divide the kibbeh mixture in half and press one half into the bottom of the baking dish, spreading it evenly.
Sprinkle the toasted pine nuts over the layer of kibbeh in the baking dish.
Spread the remaining kibbeh mixture on top of the pine nuts, pressing it evenly.
Brush the top layer with the remaining olive oil.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the meat is fully cooked.
Remove from the oven and allow to rest for 5 minutes before slicing and serving.
Nutrition Facts
Calories |
2180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.7 g | 229% | |
| Saturated Fat | 49.7 g | 249% | |
| Polyunsaturated Fat | 21.2 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 3449 mg | 150% | |
| Total Carbohydrate | 50.8 g | 18% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 18.2 g | ||
| Protein | 104.4 g | 209% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 325 mg | 25% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 3627 mg | 77% | |
*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.
