Ingredients
Bulgur Mixture
- 1 cup fine bulgur wheat
- 3 cups boiling water
- 1 pound ground veal
- 1 onion (4 oz.), finely chopped
- 1 teaspoon allspice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Filling
- 1 1/2 tablespoons extra virgin olive oil, divided
- 2 cloves garlic, finely chopped
- 1 onion (4 oz.), finely chopped
- 1 pound ground veal
- 1/2 teaspoon allspice
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 3/4 cup chopped fresh mint, divided
- 1/2 cup plus 1 tablespoon toasted pine nuts, divided
- 3/4 cup plain low-fat Greek yogurt
Preparation
- To prepare Bulgur Mixture, place bulgur wheat in bowl with boiling water. Cover and let stand 2 hours. Drain water; using hands squeeze out excess water from bulgur. Place bulgur in bowl with veal, onion, allspice, cinnamon, salt and pepper; set aside.
- Preheat oven to 350° F. Grease 9-inch pie plate.
- To prepare filling, heat 1 tablespoon olive oil in a 12” non-stick skillet over medium heat, add garlic and onion and cook 3 minutes. Add veal, allspice, salt and pepper and cook 5 minutes or until no longer pink, stirring to break up meat. Remove skillet from heat; stir in ½ cup mint and ½ cup pine nuts.
- Divide bulgur mixture in half. Using wet hands, press half bulgur mixture evenly onto bottom and up side of pie plate. Spoon filling evenly over bulgur mixture. Press remaining half of bulgur mixture over filling to cover, pressing outer edge to seal. Brush top with remaining ½ tablespoon olive oil. Use knife to score top in crosshatch pattern.
- Bake 45 to 50 minutes or until internal temperature of 160° F. Let stand 5 minutes before serving. Sprinkle Kibbe with remaining 1 tablespoon pine nuts.
- In bowl, combine yogurt and remaining 1/4 cup mint. Serve yogurt with Kibbe.
Source: Funded by the Beef Checkoff
