Gluten-Free Baked Kibbeh with Cauliflower Rice
A gluten-free take on traditional kibbeh, using cauliflower rice instead of bulgur wheat. Baked to a golden brown and filled with a savory meat mixture.
Ingredients
- about 450 g Ground lamb
- 2 cups Cauliflower rice
- 1 medium Onion
- 1/4 cup Pine nuts
- 1/4 cup Fresh mint
- 1 tsp Allspice
- 1/2 tsp Cinnamon
- 2 tbsp Olive oil
- to taste Salt and pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat your oven to 190°C. Lightly grease a baking dish of any size.
- 2Finely chop the 1 medium onion. Finely chop the 1/4 cup fresh mint.
- 3In a large bowl, combine the about 450 g ground lamb, 2 cups cauliflower rice, the chopped 1 medium onion, 1/4 cup pine nuts, the chopped 1/4 cup fresh mint, 1 tsp allspice, 1/2 tsp cinnamon, and salt and pepper to your taste.
- 4Mix everything together with your hands or a spoon until all the ingredients are evenly spread throughout the mixture.
- 5Press half of the meat and cauliflower mixture firmly into the bottom of your prepared baking dish, creating an even layer.
- 6Drizzle the 2 tbsp olive oil over the top of the mixture in the baking dish.
- 7Bake in the preheated oven for 30-40 minutes. The kibbeh is done when it is golden brown on top and the meat is cooked through. For meat, this means an internal temperature of 71°C.
- 8Allow the baked kibbeh to cool in the baking dish for at least 5 minutes before slicing and serving. This helps it hold its shape.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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