Kibbeh, a seasoned lamb and bulgur mixture, is one of the national dishes of Lebanon. It's often served raw, drizzled with olive oil, with slices of sharp white onion and fresh pita bread alongside, but is also baked or stuffed and deep-fried. This baked version uses lean ground turkey to cut fat and finely shredded zucchini to keep it moist while baking. Make it a meal: serve with toasted pita bread and a salad tossed with a lemon vinaigrette.
Make Ahead Tip: Prepare through Step 4, cover and freeze for up to 1 month. Defrost in the refrigerator, then reheat in a 350°F oven.
Tip: To toast pine nuts: Cook in a dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
1/2 starch, 1 vegetable, 3 lean meat, 1 fat