Turkey Kibbeh Recipes

TURKEY KIBBEH

Steps:

• Preheat oven to 450°F Coat an 8-inch-square baking dish with cooking spray.
• Place bulgur in a small bowl and cover with boiling water. Set aside for 15 minutes untilmost or all of the water is absorbed.
• 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 and stir in the toasted pine nuts.
• Drain the bulgur, pressing on it to remove any exess liquid. Transfer to a large bowl and add turkey, zucchini, marjoram, cumin, salt, allspice and cayenne. Gently mix until combined.
• Pat half the meat 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 baking dish with foil.
• Bake the kibbeh for 30 minutes. Remove the foil and continue baking until a thermometer inserted into the center registers 165° F, 10 to 15 minutes more.
• 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.

MIDDLE EASTERN KIBBEH

Steps:

• Place bulgur in a microwave-safe bowl and cover with water just to the top of the bulgur. Place in the microwave and cook on High 1 to 2 minutes until bulgur is swollen and the water is absorbed. Toss briefly and allow to stand until cool.
• Place the mint leaves in the bowl of a food processor. Process, gradually adding onion through the feed tube, until both mint and onion are finely chopped. Stir the mint-onion mixture into the bulgur, with the cumin, allspice, salt, and pepper. Stir the bulgur mixture into the ground lamb and mix thoroughly. Using damp hands, shape the lamb mixture into small, palm-sized patties.
• Place the olive oil in a skillet and heat over medium heat. Add the kibbeh patties and cook until outside is golden brown and center is cooked through, turning once, about 6 minutes on each side.

AIR FRYER KIBBEH

Steps:

• Soak bulgur in a bowl of water until soft to the bite, 20 to 25 minutes. Drain.
• Combine onion, serrano peppers, and mint in a food processor; process until you have a paste. Transfer to a large bowl with ground beef and bulgur. Season with salt and pepper and mix with your hands until thoroughly combined.
• Form into small balls and rub outsides with a small amount of butter. Place in an air fryer basket.
• Transfer to the air fryer and set to 375 degrees F (190 degrees C). Cook for 10 to 12 minutes, turning halfway through. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

FETA-STUFFED KIBBEH WITH HARISSA

Steps:

• Preheat oven to 375°. Soak bulgur according to package directions. Drain and transfer to a large bowl. Add onion, garlic and seasonings. Add lamb; mix lightly but thoroughly. Divide meat mixture into 18 portions. In another bowl, combine feta cheese, pine nuts and harissa. Shape each portion of meat mixture around 2 teaspoons feta mixture to cover completely; form into a football shape. Place on parchment-lined baking sheets. Bake until cooked through, 15-20 minutes. Serve with tzatziki.

KIBBEH

Steps:

• Process.
• Kibbeh (Crust) - Put the burghul in the bowl, cover with cold water and let stand for 15 minutes Drain burghul and squeeze in hands to soften. Place the lamb or beef in food processor and mince to fine paste. Add the remainder of the ingredients (adding water a little at a time) to the blender and mix. Remove and keep aside.
• Filling - Heat oil in pan, add onions and cook till soft. Add nuts, cook until lightly browned. Add lamb and spices, cook, stirring until lamb is browned.
• Fried Kibbeh.
• Shape 1/4 cups of kibbeh into balls using damp hands. Hollow out the centers. Using your thumb, press a rounded teaspoon (or more) of filling inside. Shape into ovals. Now deep-fry the kibbeh in hot oil (in batches) until browned all over and cooked through. Drain on absorbent paper. Serve with appetizers (mezze) and salads.
• Baked Kibbeh.
• Divide the kibbeh into 2 equal portions. Flatten one portion on an oiled medium sized oven tray. Spread all the filling over it. Flatten the other portion of kibbeh using wet hands and layer on top of the filling. Shape into diamond shapes using sharp knife. Drizzle 1/4 cup of olive oil with some small lumps of butter (equivalent in total to 1 tbs) over the top. Place in the middle shelf of oven and bake on moderate heat for 40 - 50 minutes or until the top browns. Drain excess oil. Serve hot with salad.