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Turkey Kibbeh

with Cucumber Salad & Mint-Yogurt Sauce

Turkey Kibbeh with Cucumber Salad & Mint-Yogurt Sauce
Cook Time
25-35mins
Makes
2 Servings
Nutrition
We're still sourcing!
Check back soon for nutritional information.
Group 2
Est. 660 calories

Kibbeh is a traditional meat preparation found throughout the Middle East and Northern Africa. It’s usually made with ground meat combined with bulgur (an ancient whole grain). We’re adding apricots and pine nuts to the mixture for an extra dimension of flavor, and we’re keeping the spices authentic. We’re using za’atar, a complex regional blend, and mild, fruity Aleppo pepper, named for a Syrian city that was once a crucial hub in the spice trade. Topped with a cucumber salad and herbs, this is a fresh way to enjoy a classic.

Turkey Kibbeh with Cucumber Salad & Mint-Yogurt Sauce ingredients
  • 8 Ounces Ground Turkey
  • ½ Cup Bulgur
  • ½ 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
Cook the bulgur:
1 Cook the bulgur:

Place the bulgur in a strainer and rinse with warm water. In a small pot, heat a big pinch of salt and ¾ 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.

Prepare the ingredients:
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.

Cook the aromatics:
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.

Form the patties:
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 ½-inch thick.

Cook the patties:
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.

Finish & plate your dish:
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 ¼ 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!

Tips from Home Chefs

1 Cook the bulgur:

Place the bulgur in a strainer and rinse with warm water. In a small pot, heat a big pinch of salt and ¾ 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.

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.

Cook the aromatics:
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 ½-inch thick.

Form the patties:
Cook the patties:
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.

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 ¼ 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!

Finish & plate your dish: