Turkey Kibbeh
Discover the rich, savory flavors of Turkey Kibbeh, a Middle Eastern-inspired comfort dish that’s as wholesome as it is delicious! This recipe swaps traditional lamb or beef for lean ground turkey, paired with fine bulgur wheat for a hearty, protein-packed base. Fragrant spices like allspice and cinnamon mingle with fresh parsley and mint, creating a beautifully aromatic and herbaceous filling. The layers are lightly drizzled with olive oil and baked to golden perfection, resulting in a tender, flavorful interior with a crisp top crust. Ready in just over an hour and served warm, this baked kibbeh is perfect for weeknight dinners or as a standout dish at your next gathering. Pair it with tangy yogurt, fresh veggies, or a burst of lemon for a complete and satisfying meal.
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Recipe Information
Ingredients
- 1 cup Fine bulgur wheat
- 1 lb Ground turkey
- 1 large Onion
- 0.5 cup Fresh parsley
- 0.25 cup Fresh mint
- 1 tsp Ground allspice
- 0.5 tsp Ground cinnamon
- 1.5 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil and set aside.
Place the bulgur wheat in a bowl and cover it with warm water. Let it soak for about 15 minutes, or until it becomes tender. Drain any excess water, then squeeze the bulgur to remove as much moisture as possible.
Peel and finely dice the onion. Mince the parsley and mint as finely as possible.
In a large mixing bowl, combine the ground turkey, soaked bulgur, diced onion, parsley, mint, ground allspice, cinnamon, salt, and black pepper.
Using your hands or a spoon, knead the mixture until it is well combined and has a smooth, cohesive texture.
Spread half of the mixture evenly across the bottom of the prepared baking dish, using your hands to press it down into a thin, compact layer.
Drizzle 1 tablespoon of olive oil over the first layer. Then, spread the remaining turkey mixture on top, pressing it down to form a second compact layer.
Use a knife to score the top layer into diamond or square patterns, ensuring the cuts go almost to the bottom layer.
Drizzle the remaining 1 tablespoon of olive oil evenly over the scored surface.
Bake in the preheated oven for 35–40 minutes, or until the edges are golden brown and the kibbeh is cooked through.
Remove the dish from the oven and allow the kibbeh to cool for 5–10 minutes before serving.
Serve warm with a side of yogurt, fresh vegetables, or a squeeze of lemon juice.
Nutrition Facts
Calories |
272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.5 g | 13% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 550 mg | 24% | |
| Total Carbohydrate | 28.2 g | 10% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 1.9 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 237 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
