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Recipe by: anjelika
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See below ingredients and instructions of the recipe
1/2 c Bulgur -- cracked wheat
1 lb Ground turkey -- lean
1 c Onion -- minced
2 Jalapeno peppers -- minced
1 tb Plain yogurt -- cheese
1 tb Olive oil
2 tb Chopped fresh parsley
2 tb Chopped fresh cilantro
1 tb Chopped fresh mint
2 ts Ground cumin
1 ts Ground allspice
1/4 ts Cinnamon
1/2 ts Freshly ground black pepper
1/4 ts Cayenne pepper
1 tb Pomegranate molasses
1 tb Soy sauce, low sodium
1 1/2 ts Olive oil
PREPARATION 1. Preheat outside grill to medium. 2. In a medium bowl,
cover bulgur with water and soak for 10 min. Then allow to drain
thoroughly (about 20 min.) 3. Place bulgur, turkey, onion, chilies,
yogurt cheese, 1 tbsp. olive oil and all spices in a food processor
and pulse until thoroughly combined. Form into 8 small patties. 4.
Combine molasses, soy sauce and 1 1/2 tsp. olive oil in a small bowl.
Lightly brush over kibbe for glaze. 5. Grill for about 5 min. total,
turning once, until juices run clear. Serve nestled on a bed of
savory rice or in a warmed pita pocket garnished with red onion
slices, cilantro sprigs and lemon wedges. Serves 4. (280 cals, 7.7 g
PANTRY: BULGUR - wheat kernels that have been steamed, dried and
crushed. A pasta. Reconstitute with water, broth or juice. LABNE -
Another name for yogurt cheese. Plain yogurt drained to a thickened
consistency. POMEGRANATE MOLASSES - The reduced juice of the fruit,
made into an all-purpose tart-sweet syrup. Can be diluted for a
refressing drink or diluted and mixed with simple syrup for a sorbet;
is often used in sauces or marinades. Substitute "Lite" molasses.
Recipe By : "Middle Eastern Light" September 1996
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