Paleo Kibbeh
Discover the irresistible flavors of Paleo Kibbeh, a grain-free twist on the classic Middle Eastern dish! This recipe replaces the traditional bulgur wheat with finely processed cauliflower, creating a light and wholesome alternative that's perfect for those following a paleo or gluten-free lifestyle. A savory blend of ground beef, fresh parsley, mint, and aromatic spices like allspice, cinnamon, and cumin is layered with golden toasted pine nuts, then baked to perfection for a crispy, flavorful finish. With only 30 minutes of prep time, Paleo Kibbeh is ideal for weeknight dinners or as an impressive addition to your dinner party menu. Serve it warm, sliced into beautiful diamonds, and pair it with a fresh salad for a balanced, nutritious meal that's as satisfying as it is delicious.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 1 head Cauliflower
- 1 medium Onion
- 50 grams Fresh parsley
- 10 grams Fresh mint
- 50 grams Pine nuts
- 2 tablespoons Olive oil
- 1 teaspoon Ground allspice
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 200°C (390°F) and lightly grease a baking dish with olive oil.
Cut the cauliflower into florets and place them in a food processor. Pulse until it forms a rice-like texture. Transfer to a large mixing bowl.
Chop the onion, parsley, and mint finely and add them to the mixing bowl with the cauliflower.
Add the ground beef to the bowl, along with the ground allspice, cinnamon, cumin, salt, and black pepper. Mix everything together well using your hands until it forms a cohesive mixture.
In a small skillet over medium heat, toast the pine nuts with 1 tablespoon of olive oil until golden brown, stirring frequently to prevent burning. Set aside.
Divide the mixture into two equal parts. Spread one part of the mixture evenly into the prepared baking dish to form a base layer.
Scatter the toasted pine nuts evenly over the base layer.
Take the remaining mixture and spread it over the pine nuts, pressing down gently to form a smooth top layer.
Brush the top layer with the remaining tablespoon of olive oil for a nice glaze.
Bake in the preheated oven for 40-45 minutes, until the top is browned and the kibbeh is cooked through.
Allow it to cool slightly before slicing into squares or diamonds. Serve warm with a side salad.
Nutrition Facts
Calories |
1958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.8 g | 197% | |
| Saturated Fat | 43.2 g | 216% | |
| Polyunsaturated Fat | 19.9 g | ||
| Cholesterol | 354 mg | 118% | |
| Sodium | 3644 mg | 158% | |
| Total Carbohydrate | 60.7 g | 22% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 21.3 g | ||
| Protein | 107.5 g | 215% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 380 mg | 29% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 4176 mg | 89% | |
*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.
