Turkey Kibeh with Yogurt Mint Sauce

1. Place the bulgur in a strainer and rinse with warm water. In a small pot over high heat, heat the water with a big pinch of salt to boiling. Once it’s boiling, add the rinsed bulgur. Cover and remove from heat. Let it stand for 18 to 20 minutes, or until the liquid has been absorbed and the bulgur is tender.
2. While the bulgur cooks, wash and dry the fresh produce. Cut the cucumber in half lengthwise; using a spoon, scoop out and discard the seeds. Thinly slice the cucumber. Peel and small dice the onion. Using a peeler, remove the rind of the lemon, avoiding the pith; mince to get 2 teaspoons of zest (or use a zester). Quarter and de-seed the lemon. Pick the mint and parsley leaves off the stems; discard the stems and thinly slice the parsley. Small dice the apricots.
3. In a large pan (non-stick, if you have one), heat olive oil on medium-high until hot. Add the onion, lemon zest and spice blend; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the apricots, pine nuts and half the parsley. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Transfer to a large bowl. Wipe out the pan.
4. Add the ground turkey and cooked bulgur to the bowl of cooked aromatics; season with salt and pepper. Mix to thoroughly combine. Using your hands, form the mixture into 12 to 14 small patties, each about ½-inch thick.
5. In the pan used to cook the aromatics, heat a thin layer of olive oil on medium-high until hot. Add the patties and cook 3 to 5 minutes per side, or until browned and cooked through. Remove from heat.
6. While the patties cook, in a medium bowl, combine the yogurt, mint (finely chopping just before adding) and the juice of all of the lemon wedges. Drizzle with olive oil and stir to thoroughly combine; season with salt and pepper to taste. In a large bowl, combine the cucumber and ¼ of the yogurt sauce; season with salt and pepper to taste. Divide the cooked patties between 2 dishes; top with the dressed cucumber. Garnish with the remaining parsley. Serve with the remaining yogurt sauce on the side.
7. Devour.