Soy-Free Kebbeh
Indulge in the bold and savory flavors of this Soy-Free Kebbeh—a Middle Eastern-inspired delight crafted with tender bulgur wheat and perfectly seasoned ground lamb. This recipe skips soy-based ingredients to focus on rich textures and aromatic spices like allspice and cinnamon, complemented by fresh mint and parsley for a burst of herbal vibrancy. Crispy golden on the outside and packed with a flavorful pine nut-lamb filling, these kebbeh are a must-try for lovers of authentic global cuisine. Perfect for a satisfying appetizer or main dish, this recipe offers a creative twist on traditional kebbeh while remaining accessible and gluten-free-friendly. Serve warm with a garnish of fresh herbs to take your taste buds on a culinary adventure!
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Recipe Information
Ingredients
- 1 cup fine bulgur wheat
- 1 cup water
- 1 pound ground lamb
- 1 medium, finely chopped onion
- 2 tablespoons olive oil
- 0.25 cup pine nuts
- 1 teaspoon ground allspice
- 0.5 teaspoon ground cinnamon
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 0.25 cup, chopped fresh mint leaves
- 0.25 cup, chopped fresh parsley
- 2 tablespoons lemon juice
- 0.25 cup all-purpose flour
- 1 cup (for frying) vegetable oil
Instructions
Place the bulgur wheat in a large bowl. Pour the water over the bulgur and let it soak for about 20 minutes, until the bulgur is tender and the water is absorbed. Drain any excess water.
While the bulgur is soaking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and sauté for about 3-4 minutes until softened.
Add the ground lamb to the skillet with the onions. Cook, stirring frequently, for about 6-8 minutes until the lamb is browned and cooked through.
Stir in the pine nuts, ground allspice, ground cinnamon, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper into the lamb mixture. Cook for another 2 minutes to combine flavors.
Remove the lamb mixture from heat. Stir in the chopped mint and parsley, and set aside to cool slightly.
In the bowl with the soaked bulgur, add the remaining salt and black pepper, lemon juice, and flour. Mix well to combine, forming a dough-like consistency.
Take a small handful of the bulgur mixture and flatten it into your palm. Place 1-2 teaspoons of the lamb filling in the center and gently shape the bulgur mixture around the filling to form a bullet-shaped kebbeh. Repeat with the remaining ingredients.
Heat the vegetable oil in a deep frying pan or pot over medium-high heat. Once hot, carefully fry the kebbeh in batches, turning occasionally, for about 4-5 minutes until golden brown and crispy.
Remove the kebbeh using a slotted spoon and allow them to drain on a paper towel-lined plate.
Serve the kebbeh warm, garnished with additional mint or parsley if desired.
Nutrition Facts
Calories |
4467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 352.8 g | 452% | |
| Saturated Fat | 73.0 g | 365% | |
| Polyunsaturated Fat | 154.9 g | ||
| Cholesterol | 435 mg | 145% | |
| Sodium | 5364 mg | 233% | |
| Total Carbohydrate | 210.7 g | 77% | |
| Dietary Fiber | 47.9 g | 171% | |
| Total Sugars | 13.2 g | ||
| Protein | 149.9 g | 300% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 465 mg | 36% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 3418 mg | 73% | |
*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.
