Kibbeh loaf
1 cup whole-grain quick-cooking bulgur, ground in a food processor or large blender for 2 minutes until the consistency of dry sand
1½ cups water, brought to a boil over high heat
1 teaspoon dried sage
1 teaspoon ground allspice
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon freshly ground black pepper
2½ pounds ground turkey, preferably a mix of white and dark meat without skin or cartilage in the mix
1 large yellow onion, chopped
2 tablespoons olive oil, plus more for oiling the loaf pan and loaf
¼ cup pine nuts
2 teaspoons ground oregano
1 tablespoon pomegranate molasses
Tzatziki sauce
Half a small cucumber, peeled, cut lengthwise, seeded, and minced
1⁄3 cup Greek yogurt
1 tablespoon tahini
1 tablespoon lemon juice
1 small garlic clove, finely minced or put through a garlic press
¼ teaspoon salt
¼ teaspoon freshly ground pepper
1. To make the kibbeh loaf: Put the bulgur in a large heatproof bowl, pour in the boiling water, and soak for 1 hour. Meanwhile, mix the sage, allspice, coriander, cumin, salt, and black pepper in a small bowl.
2. Fluff the bulgur with a fork. Now you need to grind the bulgur with 2 pounds of the ground turkey, all of that spice mixture you just made, and half the chopped onions. Here’s how: In a food processor, working in 2 or 3 batches, add some of the bulgur, some of the 2 pounds of turkey, half or a third of the spice mixture, and some of the chopped onion. Process to make a pasty dough, scraping down the sides of the processor bowl once or twice. Scrape this mixture into a bowl and continue making more of this “dough” until you’ve used all the requisite ingredients.
3. Heat a large skillet over medium heat. Swirl in the 2 tablespoons oil, then add the remaining chopped onion. Cook, stirring frequently, until softened, about 3 minutes. Add the remaining ½ pound ground turkey. Stir over the heat about 5 minutes, browning the turkey thoroughly as you break it up. Stir in the pine nuts, oregano, and pomegranate molasses.
4. Position the rack in the center of the oven and preheat the oven to 350°F.
5. Now you’re ready to build the loaf. Lightly grease a 9 x 5-inch loaf pan with a little olive oil on a wadded-up paper towel. Divide the “dough” into 4 pieces. Using dampened hands, press one piece into the bottom of the loaf pan. Spread one-third of the pine nut mixture over the top. Press another piece of the dough on top, sealing it to the edges of the loaf pan. Sprinkle half the remaining pine nut mixture over the top. Add another piece of dough, spread it out, and seal it again to the sides of the pan. Top with the remaining pine nut mixture, then the final piece of dough, again spreading it out to the edges. Keep wetting your hands as necessary to make sure the dough 1) doesn’t stick to you and 2) does stick to the pan. Press down to compact. Brush some olive oil over the top of the loaf, then bake until an instant-read thermometer inserted into the center of the loaf registers 165°F, about 1 hour. Let the loaf cool in the pan on a rack for 10 minutes.
6. Meanwhile, make the tzatziki sauce: Whisk together the cucumber, yogurt, tahini, lemon juice, garlic, salt, and pepper in a small bowl.
7. Turn the loaf over in its pan and unmold it onto a cutting board. Set it top side up again and cut it into slices. Serve dolloped with tzatziki.
SERVES 8
Active time: 50 minutes
Total time: 3 hours
Make ahead: The tzatziki sauce can be made up to 2 days in advance; store, covered, in the fridge. The cooked kibbeh loaf can be covered and stored in the refrigerator for 2 or 3 days. Reheat individual slices with a little oil in a skillet over medium heat—or on a baking sheet under a preheated broiler for a couple of minutes.
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