Gluten-Free Lebanese Kibbeh

Ingredients

• 1 lb lean ground lamb or beef 1 lb lean ground lamb or beef
• 1 cup fine [gluten-free alternative] alternative (e.g., finely ground gluten-free grains like millet or sorghum, or a GF breadcrumb mix) 1 cup fine [gluten-free alternative] alternative (e.g., finely ground gluten-free grains like millet or sorghum, or a GF breadcrumb mix)
• 0.5 cup finely chopped yellow onion 0.5 cup finely chopped yellow onion
• 2 tbsp fresh parsley, finely chopped 2 tbsp fresh parsley, finely chopped
• 1 tsp ground cumin 1 tsp ground cumin
• 0.5 tsp ground allspice 0.5 tsp ground allspice
• 0.5 tsp salt 0.5 tsp salt
• 0.25 tsp black pepper 0.25 tsp black pepper
• 0.5 cup pine nuts, toasted (for filling) 0.5 cup pine nuts, toasted (for filling)
• 2 tbsp olive oil or vegetable oil (for frying) 2 tbsp olive oil or vegetable oil (for frying)

Instructions

1. 1

   In a large bowl, combine the ground lamb or beef, the fine [gluten-free alternative] alternative, chopped yellow onion, chopped fresh parsley, ground cumin, ground allspice, salt, and black pepper. Mix these ingredients thoroughly with your hands until they are well incorporated and form a cohesive mixture, about 3-5 minutes. The texture should be slightly sticky.

2. 2

   For the filling, in a separate small bowl, combine the toasted pine nuts with a pinch of salt and pepper. Set aside. This will be the flavorful center of your kibbeh.

3. 3

   Take about 2 tablespoons of the meat mixture and flatten it in your palm to form a small disc. Place about 1 teaspoon of the pine nut filling in the center of the disc. Carefully shape the meat mixture around the filling, enclosing it completely to form an oval or football shape, about 2-3 inches long. Repeat this process until all the meat mixture is used, creating approximately 16-20 kibbeh.

4. 4

   Heat the olive oil or vegetable oil in a large skillet over medium-high heat until shimmering. Carefully place the shaped kibbeh into the hot oil, ensuring not to overcrowd the pan; you may need to fry them in batches. Fry for about 4-5 minutes per side, until they are deeply golden brown and cooked through, with a satisfyingly crisp exterior. The aroma should be rich and savory.

5. 5

   Once fried to a beautiful golden hue, remove the kibbeh from the skillet using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil. Allow them to cool slightly for a minute or two before serving. Serve hot as an appetizer with your favorite dipping sauce or a side of yogurt.

Nutrition (per serving)

Tips & Notes

• If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
• Refrigerating onions for 15 minutes before cutting reduces the compounds that cause eye irritation.
• Bring beef to room temperature for 20–30 minutes before cooking for more even results.