Turkey Kibbeh with Carmelized Onions, Plums, and Pomegranate
1 box (5.25 oz) taboule mix (Near East is a popular brand)
1 package (1 lb.) Empire Kosher Ground Turkey
Salt and black pepper
2 tablespoons fresh mint leaves, finely chopped
3 cloves garlic, minced
Extra virgin olive oil (for brushing over meatballs)
2 tablespoons olive oil
1 large onion, thinly sliced
1/3 cup chopped walnuts
1/3 cup dried plums (prunes), chopped into ¼” pieces
2-3 tablespoons water
1 tablespoon yellow mustard
1 tablespoon pomegranate molasses plus some extra for drizzling
1. Pour the taboule mix into a bowl and add 1 cup water. Soak for 20 minutes. Set aside while preparing the other ingredients.
2. Preheat the oven to 375ºF. Spray a baking sheet with cooking spray.
3. Place ground turkey in a large bowl. Add salt, pepper, mint, and garlic and blend well.
4. After the taboule mix has soaked in the water for 20 minutes, strain excess water. Add to ground turkey mixture and mix.
5. Shape 1” meat balls with hands and place on a baking sheet. Brush meatballs with olive oil.
6. Bake 12-15 minutes, checking for doneness with a meat thermometer (should be 170oF)
7. While meatballs are in the oven, make the topping.
8. Heat oil in a skillet to medium heat. Add onions with a dash of salt and pepper.
9. Cook and stir occasionally over medium heat until onions are nicely browned, about 10 minutes.
10. Add the walnuts and reduce temperature to medium-low and continue cooking for 5 minutes.
11. Add plums and continue cooking for about 2 minutes, stirring occasionally.
12. Add water, mustard and pomegranate molasses and stir.
13. To plate the Kibbeh, place the meatballs on a serving plate. Top with onion mixture and drizzle with pomegranate molasses around the outside of the serving place (Be careful with the pomegranate molasses! It is a strong flavor).