Turkey kibbe kebabs with two sauces from Food & Wine Magazine, March 2013: Collectors 35th Anniversary Issue (page 120) by Paula Wolfert

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chawkins on October 23, 2016

    You can't go wrong with a Paula Wolfert recipe. The spicing for the kibbe was spot on. I made a mixture of 3 part sweet paprika, 1 part smoked paprika and 1 part gauchugaru for the Aleppo pepper. The two sauces were excellent, even though I was short on mint and forgot the walnut in the lemon sauce.

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