Gluten-Free Lebanese Kibbeh

Ingredients

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• 3/4 cup quinoa, rinsed Shop
• 1 1/2 cups water
• 1 lb lean ground lamb or beef (for the shell)
• 1 small onion, grated (for the shell)
• 1 1/2 tsp salt, divided
• 1 tsp ground allspice, divided Shop
• 1 tsp ground cumin Shop
• 1/2 tsp ground cinnamon Shop
• 1/2 tsp black pepper
• 1/4 cup ice water, as needed
• 2 tbsp olive oil (for the filling)
• 1 medium onion, finely chopped (for the filling)
• 1/2 lb ground lamb or beef (for the filling)
• 1/3 cup pine nuts Shop
• 1/4 cup olive oil, for brushing the top
• plain yogurt or a dairy-free yogurt, for serving (optional)

Instructions

1. 1 Simmer the quinoa in the water, covered, for 15 minutes, until the water is absorbed. Spread it on a plate to cool completely.
2. 2 For the filling, heat 2 tbsp oil in a skillet over medium heat and toast the pine nuts until golden, 2-3 minutes; lift them out. Cook the chopped onion in the same pan for 6 minutes, add the 1/2 lb meat with 1/2 tsp salt and 1/2 tsp allspice, and cook, breaking it up, until browned. Stir in the pine nuts and cool.
3. 3 For the shell, pulse the cooled quinoa, 1 lb meat, grated onion, 1 tsp salt, 1/2 tsp allspice, cumin, cinnamon and pepper in a food processor, adding the ice water a tablespoon at a time, until it forms a smooth, sticky paste. Chill for 20 minutes.
4. 4 Preheat the oven to 375°F (190°C) and oil an 8x8-inch baking dish.
5. 5 With wet hands, press half the shell mixture evenly into the dish. Spread the filling over it. Flatten the remaining shell mixture into patties between your wet palms and lay them over the filling, pressing the seams together until smooth.
6. 6 Cut the tray into diamonds with a wet knife, cutting all the way through. Press a hole in the center of each diamond with your finger and pour the 1/4 cup olive oil over the top.
7. 7 Bake for 35-40 minutes, until browned and the meat reaches 160°F (71°C) in the center. Rest for 10 minutes, recut along the lines and serve warm or at room temperature with yogurt.

Tips & Notes

• Cool the quinoa completely and process it well with the meat. The smooth, sticky paste is what holds the kibbeh layers together without the traditional cracked grain.
• Keep a bowl of ice water nearby and wet your hands often while pressing the kibbeh. The cold water stops the mixture from sticking and keeps the top smooth.
• Cut the tray into diamonds before baking, all the way to the bottom. Baked kibbeh is hard to cut neatly afterward, and the oil seeps into the cuts and crisps the edges.

Common questions