This Turkey Kibeh is a Middle Eastern meal that is quick, easy and packs a flavor punch! It’s a high protein, healthy meal to please the whole family!
As a food blogger, you probably think that it brings me ALL the joy to cook an epic dinner every.single.night for the Huborama and I.
Well, if you follow me on Instagram you’ll know is 110% not true. Like, I usual just eat gluten free pancakes and grilled chicken or a bowl of oatmeal because I just don’t feel like cooking ANY MORE for the day.
Totally not what Mr. FFF thought he was getting when he did what Beyoncé says and “put a ring on it.”
Side note: Mr. Microsoft Word totally yelled at me for not putting the line thing-a-majig over the e. It’s so current and hip and modern!
Anyway.
I sort of always don’t look directly at him when I tell him its scrambled eggs for dinner. Forrrr the eleventy billionth time in a row. It’s easier to not feel like the worst human ever when I don’t see his face go from 🙂 –> 🙁
You understand.
HOW-EV-ER, there was an evening where I SURPRISED him. Like, with a REAL meal. A REAL meal that was also SUPER tasty and had all kinds of healthy-good-for-you ingredients, MEGA protein and lots of ethnic-flavour-punch-in-the-taste buds flair.
Because of Blue Apron.
Have you guys ever heard about this company? They send you all the farm-fresh ingredients you need to create chef-like meals. RIGHT TO YOUR DOORSTEP.
One minute you go outside. No food. The next? POOF! A refrigerated box chock full of all the things you need to make meals in the PERFECT proportions (hello no wasted-sad-person leftovers!)
It’s like the culinary version on SANTA CLAUSE guys.
The recipes came and I pretty much wanted to make them ALL at once. Like some sort of Blue Apron Hybrid Transformer super meal. <— I’m thinking the next action movie hero? I’ll take your votes in the comments.
BUT, I dialed those taste buds right in and decided to make one recipe and, like, stick TO IT. Sometimes my brain-ular device just gets all discombobulated by crunchy veggies and SUPAH fresh herby goodness.
Especially when I didn’t have to do the DAUNTING task of putting on real pants (WUUUURST), driving all the way to the grocery store and buying them.
Dinner win my peeps, dinner win.
And you know what more of a dinner win was?
Biting into this Turkey Kibeh. I mean, sweet apricots paired with ultra-crunchalicious pine nuts and then mixed up with healthy-carb bulgur and topped with perfectly creamy-crisp and refreshing cucumber mint salad?
It beats that dreaded bowl of oatmeal by abouuuuut 47 billion.
Ingredients
- 8 Ounces Ground Turkey
- 1/2 Cup Bulgur
- 1/2 Cup Plain Greek Yogurt
- 1 English Cucumber
- 1 Lemon
- 1 Yellow Onion
- 1 Large Bunch Mint
- 1 Large Bunch Parsley
- 1 Tablespoon Turkey Kibbeh Spice Blend Za’atar & Aleppo Pepper
- 1 Ounce Dried Apricots
- 2 Tablespoons Pine Nuts
Instructions
- Place the bulgur in a strainer and rinse with warm water. In a small pot, heat a big pinch of salt and 3/4 cup of water to boiling on high. Once boiling, add the rinsed bulgur. Cover and remove from heat. Let stand for 18 to 20 minutes, or until the liquid has been absorbed and the bulgur is tender.
- While the bulgur cooks, wash and dry the fresh produce. Cut the cucumber in half lengthwise; using a spoon, scoop out and discard the seeds. Thinly slice the cucumber. Peel and small dice the onion. Using a peeler, remove the rind of the lemon, avoiding the pith; mince to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Pick the mint and parsley off the stems; discard the stems and thinly slice the parsley. Small dice the apricots.
- In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the onion, lemon zest and spice blend; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the apricots, pine nuts and half the parsley. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Transfer to a large bowl. Wipe out the pan.
- Add the ground turkey and cooked bulgur to the bowl of cooked aromatics; season with salt and pepper. Mix to thoroughly combine. Using your hands, form the mixture into 12 to 14 small patties, each about 1/2-inch thick.
- In the pan used to cook the aromatics, heat a thin layer of olive oil on medium-high until hot. Add the patties and cook 3 to 5 minutes per side, or until browned and cooked through. Remove from heat.
- While the patties cook, in a medium bowl, combine the yogurt, mint (finely chopping just before adding) and the juice of all 4 lemon wedges. Drizzle with olive oil and stir to thoroughly combine; season with salt and pepper to taste. In a large bowl, combine the cucumber and 1/4 of the yogurt sauce; season with salt and pepper to taste. Divide the cooked patties between 2 dishes; top with the dressed cucumber. Garnish with the remaining parsley. Serve with the remaining yogurt sauce on the side.
- DEVOUR.
Recipes written and produced on Food Faith Fitness are for informational purposes only.
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS! 
Want more easy poultry dishes?
Shredded Chicken Tacos with Strawberry Salsa
Spicy Tomato Grilled Chicken Kebabs
Quinoa Crusted Chicken with Goat Cheese
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