Nut-Free Kebbeh
Delight in the savory flavors of this Nut-Free Kebbeh, a hearty twist on the classic Middle Eastern dish that’s perfect for those with nut allergies. This recipe combines the earthy taste of bulgur wheat with a spiced mixture of ground beef or lamb, seasoned with warm allspice, cinnamon, and cumin, and brightened with fresh parsley and a splash of lemon juice. The layers of tender bulgur and aromatic meat are baked to golden perfection, creating a satisfying dish that’s both comforting and nutritious. Ready in just under an hour, this nut-free version of kebbeh is a great option for family dinners or as a standout addition to your mezze spread. It's the ultimate crowd-pleaser—flavorful, wholesome, and allergy-friendly!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup bulgur wheat
- 1.5 cups water
- 2 tablespoons olive oil
- 1 large, finely chopped onion
- 1 pound ground beef or lamb
- 1 teaspoon ground allspice
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground cumin
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 0.5 cup, finely chopped fresh parsley
- 2 tablespoons lemon juice
Instructions
Preheat oven to 375°F (190°C).
Place bulgur wheat in a bowl and pour 1.5 cups of hot water over it. Let it soak for 15 minutes until the water is absorbed and the bulgur is soft.
In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
Add the ground beef or lamb to the skillet and cook until browned, breaking up any lumps with a wooden spoon.
Stir in the allspice, cinnamon, cumin, salt, and pepper. Cook for another 2 minutes until the spices are well integrated.
Remove from heat and add the finely chopped parsley and lemon juice to the meat mixture. Stir well to combine.
Fluff the soaked bulgur with a fork and combine with half of the cooked meat mixture in a large bowl. Mix thoroughly to combine the ingredients.
Lightly grease a baking dish. Press half of the bulgur and meat mixture into the bottom of the dish.
Spread the remaining meat mixture evenly over the top as a middle layer.
Press the remaining bulgur meat mixture on top to form a cohesive top layer.
Bake in the preheated oven for 25 minutes until the top is golden brown.
Allow to cool slightly, then cut into pieces and serve warm.
Nutrition Facts
Calories |
2131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.2 g | 157% | |
| Saturated Fat | 41.1 g | 206% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 3950 mg | 172% | |
| Total Carbohydrate | 166.3 g | 60% | |
| Dietary Fiber | 38.8 g | 139% | |
| Total Sugars | 11.3 g | ||
| Protein | 103.7 g | 207% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 294 mg | 23% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 2646 mg | 56% | |
*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.
