Turkey Kibbeh
photo by rpgaymer
- Ready In:
- 1hr 20mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
-
Kibbeh
- 1 cup boiling water
- 1⁄2 cup bulgur
- 1 tablespoon extra virgin olive oil
- 1 small onion, finely chopped
- 1⁄4 cup pine nuts, toasted
- 1 1⁄2 lbs 93% lean ground turkey
- 1 medium zucchini, finely grated
- 2 teaspoons dried marjoram
- 1 1⁄2 teaspoons ground cumin
- 1 1⁄2 teaspoons kosher salt
- 1⁄2 teaspoon ground allspice
- 1⁄4 teaspoon cayenne pepper
-
Yogurt sauce
- 1 cup nonfat plain yogurt or 1 cup low-fat plain yogurt
- 1⁄2 medium cucumber, seeded and diced
- 1 small tomatoes, seeded and diced
- fresh ground pepper
directions
- Preheat oven to 450°F Coat an 8-inch-square baking dish with cooking spray.
- Place bulgur in a small bowl and cover with boiling water. Set aside for 15 minutes untilmost or all of the water is absorbed.
- Heat oil in a small nonstick skillet over medium heat. Add onion and cook, stirring occasionally, until softened, about 4 minutes. Remove from the heat and stir in the toasted pine nuts.
- Drain the bulgur, pressing on it to remove any exess liquid. Transfer to a large bowl and add turkey, zucchini, marjoram, cumin, salt, allspice and cayenne. Gently mix until combined.
- Pat half the meat mixture into the prepared baking dish. Top with the onion mixture, pressing it gently into the turkey layer. Cover with the rest of the turkey mixture, pressing gently into the onion layer. Cover baking dish with foil.
- Bake the kibbeh for 30 minutes. Remove the foil and continue baking until a thermometer inserted into the center registers 165° F, 10 to 15 minutes more.
- While the kibbeh is baking, combine yogurt, cucumber, tomato and pepper in a small bowl. Cover and chill until ready to serve.
- Cut the kibbeh into 6 squares and serve warm with the yogurt sauce.
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Reviews
RECIPE SUBMITTED BY
<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p>
<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>
<p> </p>
<li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>
<p> </p>
<li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>
<p> </p>
<li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li>
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