Anti Inflammatory Gluten Free Lebanese Kibbeh

Total time1 hr 35 min

Prep time35 min

Cook time30 min

Anti Inflammatory Gluten Free Lebanese Kibbeh

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Ingredients

4 servings

For the kibbeh shell

1 cup fine rice flour
Bob's Red Mill Whole Grain Brown Rice Flour - 24 Oz Arrowhead Mills Organic Gluten Free Brown Rice Flour, 24 oz Pure Living Sprouted Grain Brown Rice Flour Organic Vitacost Superfine Brown Rice Flour - Non-GMO and Gluten Free Arrowhead Mills™ Gluten Free Organic Brown Rice Flour
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1 lb ground lamb
Chef's tip
Beef is milder than lamb - taste and add a bit more of the recipe's seasonings if needed.
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
Beef is milder than lamb - taste and add a bit more of the recipe's seasonings if needed.
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)
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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