Soy-Free Kebbeh

Discover the rich, authentic flavors of the Middle East with this Soy-Free Kebbeh recipe, a modern twist on the traditional classic. Made with fine bulgur wheat and filled with a savory ground lamb mixture seasoned with warm spices like allspice and cinnamon, these golden croquettes strike the perfect balance between crispy and tender. Toasted pine nuts, fresh parsley, and mint add a burst of texture and freshness to every bite, while a dash of lemon juice enhances the flavor profile. Perfectly fried to a golden finish, these kebbeh are a flavorful appetizer or main course that pairs beautifully with a side of creamy yogurt or a crisp salad. This soy-free version retains the authenticity of kebbeh while catering to soy-free diets, making it a versatile crowd-pleaser for any occasion.

Nutriscore Rating: 66/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 4

Ingredients

• 1 cup fine bulgur wheat
• 1 cup water
• 1 pound ground lamb
• 1 medium, finely chopped onion
• 2 tablespoons olive oil
• 0.25 cup pine nuts
• 1 teaspoon ground allspice
• 0.5 teaspoon ground cinnamon
• 1.5 teaspoons salt
• 0.5 teaspoon black pepper
• 0.25 cup, chopped fresh mint leaves
• 0.25 cup, chopped fresh parsley
• 2 tablespoons lemon juice
• 0.25 cup all-purpose flour
• 1 cup (for frying) vegetable oil

Directions

Step 1

Place the bulgur wheat in a large bowl. Pour the water over the bulgur and let it soak for about 20 minutes, until the bulgur is tender and the water is absorbed. Drain any excess water.

Step 2

While the bulgur is soaking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and sauté for about 3-4 minutes until softened.

Step 3

Add the ground lamb to the skillet with the onions. Cook, stirring frequently, for about 6-8 minutes until the lamb is browned and cooked through.

Step 4

Stir in the pine nuts, ground allspice, ground cinnamon, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper into the lamb mixture. Cook for another 2 minutes to combine flavors.

Step 5

Remove the lamb mixture from heat. Stir in the chopped mint and parsley, and set aside to cool slightly.

Step 6

In the bowl with the soaked bulgur, add the remaining salt and black pepper, lemon juice, and flour. Mix well to combine, forming a dough-like consistency.

Step 7

Take a small handful of the bulgur mixture and flatten it into your palm. Place 1-2 teaspoons of the lamb filling in the center and gently shape the bulgur mixture around the filling to form a bullet-shaped kebbeh. Repeat with the remaining ingredients.

Step 8

Heat the vegetable oil in a deep frying pan or pot over medium-high heat. Once hot, carefully fry the kebbeh in batches, turning occasionally, for about 4-5 minutes until golden brown and crispy.

Step 9

Remove the kebbeh using a slotted spoon and allow them to drain on a paper towel-lined plate.

Step 10

Serve the kebbeh warm, garnished with additional mint or parsley if desired.

Nutrition Facts

Serving size	(1480.9g)

Amount per serving	% Daily Value*
Calories	4467.1

Total Fat 352.8g	0%
Saturated Fat 73.0g	0%
Polyunsaturated Fat 154.9g
Cholesterol 435.4mg	0%
Sodium 5364.5mg	0%
Total Carbohydrate 210.7g	0%
Dietary Fiber 47.9g	0%
Total Sugars 13.2g
Protein 149.9g	0%

Vitamin D 18.1IU	0%
Calcium 465.3mg	0%
Iron 23.9mg	0%
Potassium 3418.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.8%

Protein: 13.0%

Carbs: 18.3%