Baked Kubbeh - Round Meat Patties – Gluten-free version

👨‍🍳 Method

For the Meatball mix

1. 1
   Grate the onion.

   Grater
2. 2
   Squeeze the onion dry in a clean cloth.

   Kitchen towel
3. 3
   Mix the ground meat with the onion, garlic, parsley, egg, gluten-free breadcrumbs, cumin, paprika, baharat, salt and black pepper until evenly combined.
4. 4
   Chill the mixture 20 minutes.

   Refrigerator
5. 5
   With wet hands, shape slightly elongated balls.

   💡Wet hands don't stick to the mixture, and the patties come out smooth and even.

To assemble

1. 6
   Preheat the oven to 200°C (390°F) and line a baking sheet with parchment paper.

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 7
   Arrange the patties on the baking sheet and brush them with the olive oil.

   Baking panParchment paperPastry brush

   💡The oil on the surface of the patties is what browns them in the oven; without oil they come out pale and dry.
3. 8
   Bake 20–25 minutes, until the meatballs are golden and cooked.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
4. 9
   Serve with the rice, vegetables and yogurt.