Turkey Kibbeh Recipes

MIDDLE EASTERN KIBBEH

Middle Eastern Kibbeh image

Kibbeh is a wonderful dish from the Middle East traditionally made with lamb meat but beef is acceptable, too. I prefer it made into patties and fried in olive oil. However, it is most often found in restaurants in baked form. Serve kibbeh with tahini, a sesame seed paste.

Provided by Ron Shepherd

Categories World Cuisine Recipes Middle Eastern Israeli

Time 32m

Yield 12

Number Of Ingredients 9

Ingredients

⅔ cup medium coarse bulgur
1 cup fresh mint leaves
1 large onion, chopped
1 teaspoon ground cumin
1 teaspoon ground allspice
1 teaspoon salt
½ teaspoon ground black pepper
1 ½ pounds lean ground lamb
3 tablespoons olive oil

Steps:

Place bulgur in a microwave-safe bowl and cover with water just to the top of the bulgur. Place in the microwave and cook on High 1 to 2 minutes until bulgur is swollen and the water is absorbed. Toss briefly and allow to stand until cool.
Place the mint leaves in the bowl of a food processor. Process, gradually adding onion through the feed tube, until both mint and onion are finely chopped. Stir the mint-onion mixture into the bulgur, with the cumin, allspice, salt, and pepper. Stir the bulgur mixture into the ground lamb and mix thoroughly. Using damp hands, shape the lamb mixture into small, palm-sized patties.
Place the olive oil in a skillet and heat over medium heat. Add the kibbeh patties and cook until outside is golden brown and center is cooked through, turning once, about 6 minutes on each side.

Nutrition Facts : Calories 159.3 calories, Carbohydrate 7.4 g, Cholesterol 38 mg, Fat 9.6 g, Fiber 1.7 g, Protein 10.9 g, SaturatedFat 3.4 g, Sodium 227.9 mg, Sugar 0.6 g

TURKEY KIBBEH

Turkey Kibbeh image

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.

Provided by justcallmetoni

Categories Lunch/Snacks

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

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 tomatoes, seeded and diced
fresh ground pepper

Steps:

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.

Nutrition Facts : Calories 308.2, Fat 15.3, SaturatedFat 3, Cholesterol 79.1, Sodium 542.1, Carbohydrate 16.8, Fiber 3.4, Sugar 5.5, Protein 27.8

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