INGREDIENTS

INSTRUCTIONS

PREPARATION 1. Preheat outside grill to medium. 2. In a medium bowl, cover
bulgur with water and soak for 10 min. Then allow to drain thoroughly
(about 20 min.) 3. Place bulgur, turkey, onion, chilies, yogurt cheese, 1
tbsp. olive oil and all spices in a food processor and pulse until
thoroughly combined. Form into 8 small patties. 4. Combine molasses, soy
sauce and 1 1/2 tsp. olive oil in a small bowl. Lightly brush over kibbe
for glaze.   5. Grill for about 5 min. total, turning once, until juices
run clear. Serve nestled on a bed of savory rice or in a warmed pita pocket
garnished with red onion slices, cilantro sprigs and lemon wedges. Serves
4. (280 cals, 7.7 g fat)
PANTRY: BULGUR - wheat kernels that have been steamed, dried and crushed. A
pasta. Reconstitute with water, broth or juice. LABNE - Another name for
yogurt cheese. Plain yogurt drained to a thickened consistency. POMEGRANATE
MOLASSES - The reduced juice of the fruit, made into an all-purpose
tart-sweet syrup. Can be diluted for a refressing drink or diluted and
mixed with simple syrup for a sorbet; is often used in sauces or marinades.
Substitute "Lite" molasses.

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