Baked bulgur and turkey kibbeh with pine nuts and yogurt

Ingredients

For 1 serving

• Bulgur50 g
• Ground turkey140 g
• Onion70 g
• Pine nuts8 g
• Cinnamon1 pinch
• Allspice1 pinch
• Cumin1 pinch
• Extra virgin olive oil8 g
• Plain nonfat yogurt100 g
• Cucumber100 g
• Saltto taste

Contains: gluten, lactose, nuts,

Method

1. Put the bulgur in a bowl, cover with cold water and soak for 15 minutes. Meanwhile heat a conventional oven to 190 °C.
2. Peel the onion: grate half and finely chop the other half.
3. Heat a frying pan over medium heat and brown the chopped onion with about a third of the turkey and the pine nuts for 6–8 minutes, breaking up the meat, until browned and the pine nuts are pale gold; salt and turn off the heat.
4. Squeeze the bulgur hard with your hands and knead it with the rest of the turkey, the grated onion, cinnamon, allspice, cumin and salt until smooth and compact.
5. Oil a small baking dish with a little olive oil, press in half the mixture with damp hands, spread the filling over it and cover with the rest, pressing well. Score the top in diamonds and brush with the remaining oil.
6. Bake for 30 minutes, until the top is golden and the edges pull away from the dish.
7. Meanwhile dice the cucumber and stir it into the yoghurt with a pinch of salt; serve it alongside the warm kibbeh.