Lunch · Lebanese · 20 min
Kibbeh bi Sanieh with Labneh and Fresh Cucumber
- Calories
- 599
- Protein
- 42g
- Carbs
- 54g
- Fat
- 25g
Ingredients
- 134.0 g Ground Turkey
- 48.7 g Bulgur wheat, dry
- 122.1 g Labneh (strained yogurt)
- 44.3 g Cucumber, sliced
- 8.1 g Olive oil
- 11.1 g Pomegranate molasses
Method
- 01Soak bulgur in warm water for 20 minutes until tender; drain well and squeeze out excess moisture.
- 02In a skillet, sauté the ground turkey with seven-spice, salt, and black pepper until browned and fragrant. Stir in half the pomegranate molasses.
- 03Combine the soaked bulgur with a small amount of extra turkey (or lean meat) to form a workable paste. Press half the mixture into a small baking dish.
- 04Spread the spiced turkey mixture evenly over the base, then top with the remaining bulgur layer, smoothing the surface with wet fingers.
- 05Score the top into diamond shapes, drizzle with olive oil, and bake at 375 deg F (190 deg C) for 25 minutes until the edges are crisp and deep golden brown.
- 06Serve warm with a generous dollop of labneh, cool cucumber slices, and a final drizzle of the remaining pomegranate molasses.
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