Kibbeh is a traditional Lebanese dish typically made of ground lamb, bulgar, pinenuts and spices. Prerpared in trays orindividual servings, kibbeh balls, it is baked or fried. In this remake lean ground turkey replaces lamb and zucchini helps keep the mix moist. I have not tried this yet but plan to soon. For those on WW Core, the pine nuts are 5 points for 1/4 cup or 1 pont per serving.
- 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
- 1 cup nonfat plain yogurt or 1 cup low-fat plain yogurt
- 1⁄2 medium cucumber, seeded and diced
- 1 small tomato, seeded and diced
- fresh ground pepper
- 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.
This is a great healthy alternative to traditional kibbeh. Next time, I might increase the spices by about 1/2 teaspoon each though. Otherwise, it was perfect. Instead of making the yogurt sauce, I served this with your Turkish green beans, and it all made for a very good meal.
This really surprised me. I wasn't sure what to expect, but it was good! I thought between the bulgur and the turkey it would be dry, but it was not dry at all. It was very flavorful, and very enjoyable. A great way to enjoy kibbeh when one doesn't eat red meat!