Mediterranean Diet Friendly Gluten Free Lebanese Kibbeh

Total time1 hr 35 min

Prep time35 min

Cook time30 min

Mediterranean Diet Friendly Gluten Free Lebanese Kibbeh

These baked kibbeh deliver everything you want from the classic Lebanese dish, just in a lighter, oven-finished form. A fine rice flour shell gets worked into a smooth, tacky dough with warmly spiced ground lamb, then wrapped around a savory filling of more lamb, softened onion, and toasted pine nuts brightened with allspice and cinnamon. Each football-shaped piece gets brushed generously with olive oil before baking, so the outside turns deep golden and crisp while the inside stays juicy and fragrant with spice. A dollop of plain yogurt and a few fresh mint leaves on the side round out the plate with cool, herby contrast. It's a satisfying, protein-rich centerpiece that leans on olive oil, herbs, and lean lamb, making it a natural fit for anyone building meals around Mediterranean staples. Serve it as a starter or main, and it holds up beautifully whether you're feeding a crowd or meal-prepping for the week.

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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
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)
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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