Ingredients:
1/2 cup Bulgur, cracked wheat
1 lb Ground turkey, lean
1 cup Onion, minced
2 Jalapeno peppers, minced
1 tbsp Plain yogurt, cheese
1 tbsp Olive oil
2 tbsp Chopped fresh parsley
2 tbsp Chopped fresh cilantro
1 tbsp Chopped fresh mint
2 tsp Ground cumin
1 tsp Ground allspice
1/4 tsp Cinnamon
1/2 tsp Freshly ground black pepper
1/4 tsp Cayenne pepper
1 tbsp Pomegranate molasses
1 tbsp Soy sauce, low sodium
1 1/2 tsp Olive oil
Instructions:
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
fat)
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
From:
Servings: 4
|
