By Sue Serves 4
Kibbe is a middle Eastern dish with wheat bulgur and ground lamb usually shaped into mini footballs and fried. In this case I chose a much healthier version and pan sauteed instead.
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- 1 cup fine bulgur
- 2 Tablespoons canola oil
- 1 pound ground lamb
- 1 × �0.25 cup fresh oregano, chopped
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1 × �0.25 cup pine nuts
- 1 medium yellow onion, chopped fine
- 1 ½ tablespoons fresh lemon juice
- 1 cup low fat plain greek yogurt
- 2 whole wheat pitas breads, cut in half
- 3 cups torn Romaine lettuce leaves
- 1 cup halved cherry tomatoes
- ½ small red onion, peeled and sliced
You may also need:
Cooking Thermometer, Skillet, Spoon
Soak bulgur in 3 cups of water for 40 minutes. Draining and sensing once.
Mix together lamb, oregano, allspice and cinnamon. In a large non-stick skillet sauté unions and pine nuts over medium heat until onions are translucent and nuts begin to brown. Let cool. Drain bulgur and rinse until water runs clear. Place bulgur in tea cloth or several paper towels and squeeze out as much liquid as possible.
Mix bulgur and onion mixture with lamb and shape into 4 equal patties. Heat remaining oil in a large non-stick skillet over medium hi heat. Add burgers and cook 4-5 minutes per side or until internal temperature reaches 165o.
Mix lemon with yogurt and set aside. Assemble burger by placing lamb patties inside a pita pocket and filing with yogurt and remaining ingredients.
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