Turkey Kibbeh With Cucumber Salad & Mint Yogurt Sauce

Name: Turkey Kibbeh With Cucumber Salad & Mint Yogurt Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 serving
Ingredients: 8 Ounces ground turkey; 1/2 Cup bulgur; 1/2 Cup plain greek yogurt; 1 English cucumber; 1 lemon; 1 yellow onion; 1 Large Bunch Mint; 1 Large Bunch Parsley; 1 Tablespoon Turkey Kibbeh Spice Blend; 1 Ounce dried apricots; 2 Tablespoons pine nuts

User Reviews

5.0

15 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
2
Calories
482 kcal
Course
Main Course, Dinner
Cuisine
Middle Eastern

Turkey Kibbeh With Cucumber Salad & Mint Yogurt Sauce

Amanda Martinez

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This Turkey Kibbeh is a Middle Eastern meal that is quick, easy and packs a flavor punch! It’s a high protein, healthy meal to please the whole family!

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Ingredients

Servings

8 Ounces ground turkey
1/2 Cup bulgur
1/2 Cup plain greek yogurt
1 English cucumber
1 lemon
1 yellow onion
1 Large Bunch Mint
1 Large Bunch Parsley
1 Tablespoon Turkey Kibbeh Spice Blend Za'atar & Aleppo Pepper
1 Ounce dried apricots
2 Tablespoons pine nuts

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Instructions

Place the bulgur in a strainer and rinse with warm water. In a small pot, heat a big pinch of salt and 3/4 cup of water to boiling on high. Once boiling, add the rinsed bulgur. Cover and remove from heat. Let stand for 18 to 20 minutes, or until the liquid has been absorbed and the bulgur is tender.
While the bulgur cooks, wash and dry the fresh produce. Cut the cucumber in half lengthwise; using a spoon, scoop out and discard the seeds. Thinly slice the cucumber. Peel and small dice the onion. Using a peeler, remove the rind of the lemon, avoiding the pith; mince to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Pick the mint and parsley off the stems; discard the stems and thinly slice the parsley. Small dice the apricots.
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the onion, lemon zest and spice blend; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the apricots, pine nuts and half the parsley. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Transfer to a large bowl. Wipe out the pan.
Add the ground turkey and cooked bulgur to the bowl of cooked aromatics; season with salt and pepper. Mix to thoroughly combine. Using your hands, form the mixture into 12 to 14 small patties, each about 1/2-inch thick.
In the pan used to cook the aromatics, heat a thin layer of olive oil on medium-high until hot. Add the patties and cook 3 to 5 minutes per side, or until browned and cooked through. Remove from heat.
While the patties cook, in a medium bowl, combine the yogurt, mint (finely chopping just before adding) and the juice of all 4 lemon wedges. Drizzle with olive oil and stir to thoroughly combine; season with salt and pepper to taste. In a large bowl, combine the cucumber and 1/4 of the yogurt sauce; season with salt and pepper to taste. Divide the cooked patties between 2 dishes; top with the dressed cucumber. Garnish with the remaining parsley. Serve with the remaining yogurt sauce on the side.
DEVOUR.

Nutrition Information

Show Details

Calories 482kcal (24%) Carbohydrates 54g (18%) Protein 35g (70%) Fat 17g (26%) Saturated Fat 3g (15%) Polyunsaturated Fat 7g Monounsaturated Fat 5g Trans Fat 0.1g Cholesterol 86mg (29%) Sodium 110mg (5%) Potassium 1055mg (30%) Fiber 11g (44%) Sugar 16g (32%) Vitamin A 772IU (15%) Vitamin C 37mg (41%) Calcium 152mg (15%) Iron 4mg (22%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 482 kcal

% Daily Value*

Calories	482kcal	24%
Carbohydrates	54g	18%
Protein	35g	70%
Fat	17g	26%
Saturated Fat	3g	15%
Polyunsaturated Fat	7g	41%
Monounsaturated Fat	5g	25%
Trans Fat	0.1g	5%
Cholesterol	86mg	29%
Sodium	110mg	5%
Potassium	1055mg	22%
Fiber	11g	44%
Sugar	16g	32%
Vitamin A	772IU	15%
Vitamin C	37mg	41%
Calcium	152mg	15%
Iron	4mg	22%