Alpha Gal Friendly Gluten Free Lebanese Kibbeh

Total time1 hr 35 min

Prep time35 min

Cook time30 min

Alpha Gal Friendly Gluten Free Lebanese Kibbeh

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Ingredients

4 servings

For the kibbeh shell

1 cup fine rice flour
Bob's Red Mill Stone Ground White Rice Flour - 24 Oz Bob's Red Mill Whole Grain Brown Rice Flour - 24 Oz Bob's Red Mill Sweet White Rice Flour, 24 oz (680 g)Arrowhead Mills Organic Gluten Free Brown Rice Flour, 24 oz Authentic Foods Sweet Rice Flour Superfine Gluten Free
See all
1 lb ground lamb
Chef's tip
Ground chicken is often leaner than ground lamb and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
½ medium yellow onion, roughly chopped
1 tsp ground allspice
½ tsp ground cinnamon
½ tsp ground cumin
½ tsp fine salt
¼ tsp black pepper
3 tbsp ice water

For the filling

½ lb ground lamb
Chef's tip
Ground chicken is often leaner than ground lamb and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
½ medium yellow onion, finely diced
¼ cup pine nuts
½ tsp ground allspice
¼ tsp ground cinnamon
¼ tsp fine salt
1 tbsp olive oil

For baking

2 tbsp olive oil, for brushing

For serving

plain yogurt, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.
fresh mint leaves, for serving (optional)

Instructions

1
Make the filling: Heat 1 tbsp olive oil in a medium skillet over medium heat until shimmering. Add the finely diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
2
Add the pine nuts to the skillet and cook, stirring frequently, until lightly golden, about 2 minutes — watch closely, as they can brown quickly.

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