Kibbeh Bil Sanieh Bites with Fresh Mint and Labneh

Preheat your oven to 375°F (190°C).

Finely chop the raw spinach and fold it into the ground turkey along with the cooked quinoa, a pinch of allspice, salt, and black pepper.

The mixture should feel tacky and cohesive.

Press the mixture into small, bite-sized mounds on a parchment-lined baking sheet.

Bake for 15-18 minutes until the edges are lightly browned and the meat is cooked through.

While baking, prepare a small side of labneh or thick Greek yogurt mixed with fresh chopped mint and a squeeze of lemon juice.

Serve the warm, protein-rich bites alongside the cold, tangy yogurt dip.

The contrast of the crispy edges of the turkey-quinoa bites against the cool, acidic yogurt is essential.