Turkey Kibbe Kebabs with Two Sauces
"Paula Wolfert learned this unusual dish from Burhan Cagda, the kebab master of Gaziantep, Turkey. Bulgur mixed in with the ground meat makes the kebabs light and tender. The two saucesâ??one tangy, herbal and nutty and the other creamy and garlickyâ??play off the smoky kebabs and off each other as well...."
INGREDIENTS
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2 lemons
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3/4 cup finely chopped flat-leaf parsley
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1/3 cup coarsely chopped fresh mint
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1/3 cup coarsely chopped walnuts
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1 garlic clove, finely chopped
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2 tablespoons extra-virgin olive oil
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2 tablespoons water
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1/4 teaspoon kosher salt
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Pinch of freshly ground black pepper
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Pinch of Aleppo pepper
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2 cups plain low-fat Greek yogurt
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1/2 cup water
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1/2 cup finely chopped flat-leaf parsley
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2 garlic cloves, finely chopped
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1/4 teaspoon kosher salt
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1 pound ground turkey, dark meat
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2 tablespoons extra-virgin olive oil, plus more for brushing
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1 cup medium-grade bulgur, rinsed and drained well
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1 small onion, coarsely chopped
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1 1/2 tablespoons all-purpose flour
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2 teaspoons kosher salt
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1/2 teaspoon freshly ground black pepper
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1/2 teaspoon ground allspice
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1/2 teaspoon ground cumin
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1/4 teaspoon Aleppo pepper
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Warm pita bread, for serving
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