Turkey Kibbeh
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 249.3
- Total Fat: 10.8 g
- Cholesterol: 55.0 mg
- Sodium: 502.9 mg
- Total Carbs: 21.0 g
- Dietary Fiber: 4.8 g
- Protein: 19.5 g
View full nutritional breakdown of Turkey Kibbeh calories by ingredient
Introduction
Delicious lebanese-style dish, adapted to make it healthier. Taken from eatingwell.com, and then adapted further. Delicious lebanese-style dish, adapted to make it healthier. Taken from eatingwell.com, and then adapted further.Number of Servings: 6
Ingredients
-
1/2 cup bulgur
1 tsp 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
1 teaspoon cinnamon
1 teaspoon ground cloves
2 teaspoons ground cumin
1 teaspoon kosher salt
1 teaspoon ground allspice
1/2 teaspoon cayenne pepper
1tbsp agave syrup or honey
YOGURT SAUCE
1 cup low-fat plain yogurt
1 small cucumber, seeded and diced
2 small tomato, diced
Freshly ground pepper, to taste
salt, to taste
Directions
REPARATION
Preheat oven to 450° 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, spices, agave or honey, and salt. 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° F, 10 to 15 minutes more.
To prepare yogurt sauce: 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.
Number of Servings: 6
Recipe submitted by SparkPeople user GRADXY.
Preheat oven to 450° 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, spices, agave or honey, and salt. 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° F, 10 to 15 minutes more.
To prepare yogurt sauce: 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.
Number of Servings: 6
Recipe submitted by SparkPeople user GRADXY.