Yield: 4 Servings
|½ cup||Bulgur -- cracked wheat|
|1 pounds||Ground turkey -- lean|
|1 cup||Onion -- minced|
|2 \N||Jalapeno peppers -- minced|
|1 tablespoon||Plain yogurt -- cheese|
|1 tablespoon||Olive oil|
|2 tablespoons||Chopped fresh parsley|
|2 tablespoons||Chopped fresh cilantro|
|1 tablespoon||Chopped fresh mint|
|2 teaspoons||Ground cumin|
|1 teaspoon||Ground allspice|
|½ teaspoon||Freshly ground black pepper|
|¼ teaspoon||Cayenne pepper|
|1 tablespoon||Pomegranate molasses|
|1 tablespoon||Soy sauce, low sodium|
|1½ teaspoon||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 1½ 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: