Ingredients
- ½ cup bulgur wheat
- 1 English cucumber
- 1 yellow onion
- 1 lemon
- 1 large bunch mint
- 1 large bunch parsley
- 1 ounce dried apricots
- Olive oil
- 1 tablespoon kibbeh spice blend—za’atar & aleppo pepper
- Salt and pepper
- 2 tablespoons pine nuts
- 8 ounces ground turkey
- ½ cup plain Greek yogurt
Instructions
- Place the bulgur in a strainer and rinse with warm water. In a small pot, bring ¾ cup of water and a big pinch of salt to a boil. 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.
- While the bulgur cooks, halve the cucumber lengthwise. Scoop out and discard the seeds, then thinly slice. Peel and dice the onion. Zest and quarter the lemon, removing any seeds. Pick the mint and parsley off the stems; discard the stems and thinly slice the parsley. Dice the apricots.
- In a large, preferably nonstick, pan heat 2 teaspoons olive oil over medium-high. Add the onion, lemon zest, and spice blend; season with salt and pepper. Cook, stirring occasionally, for 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.
- 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 12-14 small patties, each about ½-inch thick.
- In pan used to cook the aromatics, heat a thin layer of olive oil over medium-high heat. Add the patties and cook 3-5 minutes per side, or until browned and cooked through. Remove from heat.
- 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 plates; top with the dressed cucumber. Garnish with the remaining parsley. Serve with the remaining yogurt sauce on the side.