• Active Time 30m
  • Total Time 1h 10m

6 servings

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.

Make Ahead Tip: Prepare baked kibbeh, cover and freeze for up to 1 month. Defrost in the refrigerator, then reheat in a 350 degrees F oven and prepare sauce just prior to serving.

ingredients

  • For Kibbeh:
  • 1/2 cup bulgur
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1/4 cup pine nuts, toasted (see Tip)
  • 1 1/2 pounds 93%-lean ground turkey
  • 1 medium zucchini, finely shredded
  • 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
  • For Yogurt Sauce:
  • 1 cup low-fat plain yogurt
  • 1/2 medium cucumber, seeded and diced
  • 1 small tomato, diced
  • Freshly ground pepper to taste

directions

For Kibbeh: 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.

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.

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.

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.

For Yogurt Sauce & to 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.

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.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 7847

nutrition information per serving

296 calories; 14g total fat; 3g total saturated fat; 67mg cholesterol; 397mg sodium; 17g carbohydrates; 4g fiber; 27g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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