Kibbeh with Apples, Walnuts and Feta
  • 1 1/2cups plain low-fat or whole-milk yogurt
  • 2tablespoons minced fresh dill
  • 1tablespoons grated yellow onion
  • 1tablespoon fresh lemon juice
  • 1/4teaspoon sea salt
  • 2 1/2tablespoons olive oil, dividedplus more for brushing pan
  • 1/2cup coarsely grated yellow onion
  • 2 1/4cups cracked wheat
  • 1/4teaspoon ground black pepper
  • 1/2teaspoon ground cinnamon
  • 1/4teaspoon ground allspice
  • 4cups vegetable broth
  • 1/4cup canned pumpkin puree
  • 3tablespoons dried currents
  • 3/4cup coarsely chopped walnuts
  • 2tablespoons olive oil
  • 1medium onion, sliced
  • 1 1/2pounds sweet-tart apples, cut into 1/2-inch dice
  • 1/4teaspoon sea salt
  • 3/4cup coarsely chopped fresh parsley
  • 6ounces feta cheese, crumbled
  1. Combine all sauce ingredients. Cover and refrigerate. Bring to room temperature before serving.
  2. To make kibbeh: Heat a saucepan over medium-high heat, then add 1½ tablespoons olive oil. Add onion; cook, stirring frequently, until onion begins to brown, about 3 minutes. Add cracked wheat, pepper, cinnamon, and allspice. Stir for a minute or so, until fragrant. Pour in broth. Bring to a simmer, cover, reduce heat to low, and cook for 15 minutes, until liquid is absorbed. Remove from heat.
  3. To make filling: Preheat oven to 375°. Pour hot water over currants to plump; drain. Spread walnuts on a baking sheet. Bake until lightly toasted, about 10 minutes. Remove from oven (but leave oven on). Heat a large, deep skillet over medium-high heat. Add 2 tablespoons olive oil and sliced onion. Cook, stirring occasionally, until onion begins to brown. Add apples and salt. Cook, stirring frequently, until apples are barely tender. Remove from heat and stir in currants, walnuts, parsley, and feta.
  4. Stir pumpkin into wheat mixture. It will come together like a dough. Brush a 9×13-inch baking dish with olive oil. Press half of wheat mixture into pan. Top with filling, then scatter remaining wheat mixture on top. Press down with a wet spatula until smooth. Brush top with 1 tablespoon olive oil. Bake for 35 minutes. Cool 20 minutes or more, then cut into squares. Serve, topped with sauce.
Recipe Notes
Nutrition Facts
Kibbeh with Apples, Walnuts and Feta
Amount Per Serving
Calories 2332
% Daily Value*
Cholesterol 17mg 6%
Sodium 440mg 18%
Total Carbohydrates 43g 14%
Dietary Fiber 8g 32%
Protein 10g 20%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (10, each with 2 tablespoons sauce): 332 cal, 41% fat cal, 16g fat, 4g sat fat, 17mg chol, 10g protein, 43g carb, 8g fiber, 440mg sodium