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