Lebanese Gluten-Free Brunch Extravaganza: A Mouthwatering Journey Through Delicious Mezze and Baklava
A flavorful lebanese brunch perfect for gluten-free eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- Kibbeh Nayeh:
- Ground beef
- Finely ground bulgur
- Onion Lebanese spices Olive oil Hummus Bi Tahini:
- Chickpeas
- Tahini
- Lemon juice Garlic Extra virgin olive oil Fattoush Salad:
- Pita chips
- Tomatoes
- Cucumber
- Green onions
- Parsley
- Mint
- Lemon juice Oregano Extra virgin olive oil Salt and pepper Baklava:
- Phyllo dough sheets (gluten
- free)
- Chopped nuts (walnuts, almonds, pistachios) Butter Syrup: Sugar, water, lemon juice, ground cinnamon, and cardamom
Instructions
- Start by preparing the kibbeh nayeh by mixing ground beef with finely ground bulgur, onion, and Lebanese spices. Shape into small patties or balls, then pan fry in olive oil until cooked through. Set aside.
- For the hummus bi tahini, blend chickpeas, tahini, lemon juice, garlic, extra virgin olive oil, and salt to taste. Transfer to a bowl and drizzle with olive oil.
- Prepare the fattoush salad by combining pita chips, tomatoes, cucumber, green onions, parsley, mint, lemon juice, oregano, extra virgin olive oil, salt, and pepper in a large bowl. Mix well.
- Assemble the mezze platter with kibbeh nayeh, hummus bi tahini, fattoush salad, and more Lebanese delights.
- For the baklava, layer phyllo dough sheets with chopped nuts and butter, then cut into squares or diamonds. Bake until golden brown. In a saucepan, combine sugar, water, lemon juice, ground cinnamon, and cardamom to make syrup. Once baked, pour syrup over the baklava while still warm. Allow to cool before serving.
Chef’s Insight
To enhance the aroma, add a pinch of za'atar to the kibbeh nayeh and include fresh mint leaves in the fattoush salad.
Notes
This recipe is gluten-free, but be sure to check ingredient labels for potential cross-contamination.