Turkey Kibbeh

Instructions

1. Cook the bulgur

   Place the bulgur in a strainer and rinse with warm water. In a small pot, heat a large drizzle of oil on medium-high heat. Add the bulgur and cook, stirring occasionally, 3 to 5 minutes, or until lightly toasted. Add 3/4 cup of water (or enough to cover) and a pinch of salt; stir to combine. Heat to boiling on high. Once boiling, add the raisins. Cover and remove from heat, and set aside 15 to 20 minutes, or until the liquid has been absorbed and the bulgur is tender.

2. Prepare the ingredients

   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.

3. Cook the aromatics

   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.

4. Form the patties

   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.

5. Cook the patties

   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 and season with salt and pepper.

6. Finish & plate your dish

   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. Enjoy!