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.

NOTES : KIBBE - mixture made from ground meat, bulgur and spices, traditionally pounded using a mortar and pestle and molded onto skewers and grilled, or formed into patties; usually served with a yogurt sauce.

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