Low Iodine Gluten Free Lebanese Kibbeh
Total time1 hr 35 min
Prep time35 min
Cook time30 min
4.6(25)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the kibbeh shell
- 1 cup fine rice flour
- 1 lb ground lamb
- 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
- 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)
Can be omittedplain yogurt
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!