Gluten-Free Baked Kibbeh with Cauliflower Rice

Ingredients

• 1 lb 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

Instructions

1. 1Preheat your oven to 375°F (190°C). Lightly grease a baking dish of any size.
2. 2Finely chop the 1 medium onion. Finely chop the 1/4 cup fresh mint.
3. 3In a large bowl, combine the 1 lb 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.
4. 4Mix everything together with your hands or a spoon until all the ingredients are evenly spread throughout the mixture.
5. 5Press half of the meat and cauliflower mixture firmly into the bottom of your prepared baking dish, creating an even layer.
6. 6Drizzle the 2 tbsp olive oil over the top of the mixture in the baking dish.
7. 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 160°F (71°C).
8. 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.

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