This healthy Middle Eastern recipe reflects the way that Arab migrations influenced the cuisine of the Americas. Kibbe (Kippe) is popular in many Latin American countries, especially Mexico, Colombia, and the Dominican Republic. It is a mixture of lamb and bulgur, which is then shaped into footballs and fried. However, it can take the form of a pie, which makes it easy on the home cook. We make this Thanksgiving version with sweet potatoes and ground turkey. We also include spices that are prevalent in the Mexican and Eastern Mediterranean kitchen. This is an easy recipe that can be eaten throughout the Fall and Winter seasons.
½ medium onion, roughly chopped
1 lb ground dark turkey meat
¾ cup fine bulgur (cracked wheat), rinsed
1 sweet potato, baked or boiled, and peeled
½ tsp salt
Black Pepper
½ tsp chile ancho powder
½ tsp cumin
¼ tsp cinnamon
This recipe is very fast, yet rich in flavor. In a food processor, puree the onion. Add the turkey meat and seasonings, puree. Then add the bulgur and puree until it is totally combined.
In a separate bowl, mash the sweet potato well with a fork or a potato masher. Add to the food processor and puree.
Transfer to a 10” spring form cake pan and bake at 375ºF for 30-40 minutes.
Serve with the Pomegranate Cranberry Sauce
