Turkey Kibbeh Food

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.

KIBBEH

Steps:

• In a small bowl, soak bulgur in enough warm water to cover by 1 inch for 1 hour and drain.
• In a skillet, cook ½ cup chopped onion and garlic clove in 2 tblsps oil over moderate heat for 5 minutes or until the onion is softened.
• Add ¼ of the ground lamb, pine nuts, ¾ tsp allspice and ½ tsp salt and cook, stirring, for 5 minutes or until lamb is no longer pink.
• In a bowl combine the remaining lamb, bulgur, 1/3 cup chopped onion, 1 ½ tsps salt and 1 tsp allspice.
• Spread half of raw lamb in a buttered 1-quart baking dish; cover with cooked lamb, and top with remaining raw lamb, smoothing top.
• With a sharp knife, etch a diamond pattern on top of the ground lamb (where you intend to cut it once cooked), dot with butter and bake for 20-25 minutes.
• Cut into 4 pieces and serve hot or chilled.
• This is excellent eaten with tzatziki or plain greek-style yoghurt and Recipe #59667 Salad.

KIBBEH NAYYEH

Steps:

• Puree the onion in a food processor, adding a little salt and pepper. Rinse the bulgur in a sieve under cold running water and squeeze out the excess moisture. Add it to the onion, blend thoroughly, and pour out of the work bowl.
• Now process the meat to a soft paste, adding a little salt and pepper. Add the onion-and-bulgur mixture and process again, adding a little iced water gradually (start with 1/4 cup), just enough to achieve a soft paste. Continue to process, in batches if you like, or knead with your hands to a smooth, elastic, doughy consistency. Chill in the refrigerator.
• Serve chilled, spread thinly on a flat glass or china serving plate. Drizzle generously with oil and garnish with a few mint leaves.
• Accompany with trimmed scallions and a bowl of small romaine lettuce, and serve with Arab bread.
• You may like to spice the kibbeh mixture with 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon cinnamon or 1/2 teaspoon allspice, and a good pinch of ground chili pepper or cayenne. I have become very fond of that. You can also have a squeeze of lemon juice over the top with the olive oil.
• Another way of serving kibbeh nayyeh is to roll the meat mixture into small, thin fingers and place each one in the cup of a small romaine or Bibb lettuce leaf. Sprinkle with olive oil and lemon juice, or with tamarind diluted in a little water, and garnish with chopped scallions and a dusting of paprika or ground chili pepper.
• Proportions of meat and wheat can be varied, and quantities reversed.
• A marvelous spicy version from Gaziantep, in southeastern Turkey, called çig köfte is so full of wheat and has so many spices that you can hardly tell the raw-meat content. Pour boiling water over 1 1/4 cups bulgur and soak for 1/2 hour. Drain, press all the excess water out, and mix with 2 grated onions. Blend 1/2 pound lean lamb to a paste in a food processor. Add the bulgur and grated onions and the following: 1 tablespoon tomato paste, 1 teaspoon salt, 1 teaspoon paprika, 1/2 teaspoon ground chili pepper or cayenne, 1/2 teaspoon cumin, 1/2 teaspoon coriander, 1/2 teaspoon cinnamon, 1/4 teaspoon allspice, and 1/4 cup finely chopped flat-leaf parsley. Blend to a homogenous paste. Serve spread on a dish sprinkled with parsley and lemon juice, or rolled into little balls.