Low Sodium Kebbeh
Experience a healthier twist on a Middle Eastern classic with this Low Sodium Kebbeh recipe! Crafted with fine bulgur, lean ground beef, and aromatic spices like allspice, cumin, and paprika, this dish offers all the authentic flavors you love with less sodium. Fresh mint and parsley add a vibrant, herbal kick, while a layer of toasted pine nuts provides delightful crunch and nuttiness. Perfectly baked to golden perfection, this kebbeh is lightened up without compromising on taste. Ideal for anyone seeking a heart-healthy, flavorful option, it’s a wholesome main dish that pairs beautifully with a crisp salad or tangy yogurt sauce. Enjoy a comforting, guilt-free treat with this easy-to-make, protein-packed recipe.
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Recipe Information
Ingredients
- 1 cup Fine bulgur
- 1 lb Lean ground beef
- 1 medium, finely chopped Onion
- 0.25 cup, finely chopped Fresh mint leaves
- 0.25 cup, finely chopped Fresh parsley
- 2 tbsp Olive oil
- 1 tsp Ground allspice
- 0.5 tsp Ground black pepper
- 0.5 tsp Paprika
- 0.5 tsp Cumin
- 0.25 cup, toasted Pine nuts
- 2 cups Water
Instructions
1. In a large bowl, rinse the fine bulgur under cold water and drain. Add 2 cups of warm water to the bulgur and let it soak for 30 minutes, or until it softens and absorbs most of the water.
2. While the bulgur soaks, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the ground beef to the skillet with the onions. Cook until the beef is browned, about 7-10 minutes. Stir in the chopped mint, parsley, ground allspice, black pepper, paprika, and cumin. Mix well and let cook for another 2 minutes to meld the flavors and then remove from heat.
4. Preheat your oven to 350°F (175°C) and grease a baking dish with the remaining tablespoon of olive oil.
5. Once the bulgur is softened, if there is any water remaining, drain it. Add the bulgur to the beef mixture and mix well to combine.
6. Divide the mixture into two equal parts. Press one-half of the mixture into the bottom of the prepared baking dish, smoothing it evenly with a spatula.
7. Sprinkle the toasted pine nuts evenly over the bulgur and beef layer in the dish.
8. Top the pine nuts with the remaining bulgur and beef mixture, pressing it gently to form a smooth top layer.
9. Bake in the preheated oven for 30 minutes until the top is golden and slightly crispy.
10. Allow the kebbeh to cool for 10 minutes before slicing into squares. Serve warm.
Nutrition Facts
Calories |
1977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.7 g | 112% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 14.2 g | ||
| Cholesterol | 281 mg | 94% | |
| Sodium | 377 mg | 16% | |
| Total Carbohydrate | 186.4 g | 68% | |
| Dietary Fiber | 46.8 g | 167% | |
| Total Sugars | 12.5 g | ||
| Protein | 128.6 g | 257% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 373 mg | 29% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 1870 mg | 40% | |
*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.
