Turkey Kibbeh
Kibbeh, a seasoned lamb and bulgur mixture, is one of the national dishes of Lebanon. It's often served raw, drizzled with olive oil, with slices of sharp white onion and fresh pita bread alongside, but is also baked or stuffed and deep-fried. This baked version uses lean ground turkey to cut fat and finely shredded zucchini to keep it moist while baking. Make it a meal: serve with toasted pita bread and a salad tossed with a lemon vinaigrette.
Prep Time:
30 mins
Total Time:
1 hr 10 mins
Servings:
6 servings
Ingredients
-
1/2 cup bulgur
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1 tablespoon extra-virgin olive oil
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1 small onion, finely chopped
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1/4 cup pine nuts, toasted (see Tip)
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1 1/2 pounds 93%-lean ground turkey
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1 medium zucchini, finely shredded
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2 teaspoons dried marjoram
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1 1/2 teaspoons ground cumin
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1 1/2 teaspoons kosher salt
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1/2 teaspoon ground allspice
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1/4 teaspoon cayenne pepper
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1 cup low-fat plain yogurt
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1/2 medium cucumber, seeded and diced
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1 small tomato, diced
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Freshly ground pepper, to taste
Directions
1
Preheat oven to 450 degrees F. Coat an 8-inch-square baking dish with cooking spray. Place bulgur in a small bowl and cover with hot water.
2
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; stir in pine nuts.
3
Drain the bulgur, pressing on it to remove any liquid. Transfer to a large bowl and add turkey, zucchini, marjoram, cumin, salt, allspice and cayenne. Gently mix until combined. Pat half the 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 with foil.
4
Bake the kibbeh for 30 minutes. Remove the foil and continue baking until an instant-read thermometer inserted into the center registers 165 degrees F, 10 to 15 minutes more.
5
To prepare yogurt sauce & serve: 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.
Tips:
Tip: To toast pine nuts: Cook in a dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
MAKE AHEAD TIP: Prepare through Step 4, cover and freeze for up to 1 month. Defrost in the refrigerator, then reheat in a 350 degrees F oven.
Nutrition Facts
Calories 296, Total Fat 14 g, Saturated Fat 3 g, Monounsaturated Fat 3 g, Cholesterol 67 mg, Sodium 397 mg, Carbohydrate 17 g, Fiber 4 g, Protein 27 g, Potassium 361 mg. Daily Values: Vitamin C 20%. Exchanges: Starch 0.5,Vegetable 1,Lean Meat 3,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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