Kibbeh with cumin yoghurt GF/DF if omit yoghurt

Serve in iceberg lettuce leaves for GF, can also use wholemeal pitta if gluten is tolerated.


  • 3 tbs coconut oil
  • 2 pounds ground grass fed beef
  • 1 medium red onion finely chopped
  • 4 cloves of garlic minced
  • 2 tbs ground cumin
  • 1 ½ tsp ground cinnamon
  • pinch of ground cloves
  • salt to taste
  • cayenne to taste
  • ½ cup chopped fresh parsley
  • ½ cup chopped fresh mint
  • 1 cup roughly chopped walnuts
  • 1 head iceburg leaves
  • cumin-garlic yoghurt


Heat oil in large wok, add the beef breaking it down cooking for 5 minutes and then drain on paper towels.

Lower heat add remaining oil and add onions and garlic cook until soft.  Add the spices and cook for another minute.  Return the beef to the pan stir well and cook for 2 more minutes.

Turn off heat and add mint and walnuts.

To serve:

Lay lettuce leaf, add mince and top with the yoghurt.  Roll the edges in so you can eat as a wrap.

Gluten Free, Recipes