Kibbeh Bi Laban Recipe

Kibbeh bi Laban is simply kibbeh balls cooked in yogurt sauce. This dish is also referred to as kibbeh Labanieh. If you’re wondering what it looks and tastes like, think of unstuffed kibbeh balls cooked in warm mint yogurt sauce, giving you a delicious and tangy flavor.

Let me give you my recipe for this scrumptious dish;

Kibbeh Bi Laban Recipe

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Prep Time 1 hour hr

Cook Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Main Course

Cuisine Lebanese

Servings 10 people

Calories 564 kcal

Contents

• Ingredients  
• Instructions 
• Making the Kibbeh Balls
• Cook the Kibbeh balls in the yogurt
• Kibbeh bi Laban Nutrition Information

Ingredients

  

For the Kibbeh dough

• 2.2 lbs. of ground meat. I prefer lamb but also use beef or veal
• 20 ounces of dry fine bulgur wheat
• 1 onion medium size chopped into quarters
• 1 tsp. allspice
• 1 tsp. Lebanese 7 spices
• ½ tsp. white pepper
• ½ tsp. ground nutmeg
• 1 tbsp. salt

For Mint Yogurt Sauce

• 32 ounces of whole yogurt
• ¼ cup cornstarch
• ¼ cup washed and drained short-grain rice
• 2 cups of water
• 1 tbsp. dried mint
• 2 tsp. salt

Instructions

 

Making the Kibbeh Balls

• Soak the dry bulgur wheat in water for about 45 minutes and not more than 1 hour. This should make the bulgur soft. Drain off the water.
• Divide the meat into three portions. Ground two of the portions in a food processor and put them in a bowl.
• Ground the remaining portion together with the spices and chopped onions.
• Mix this with the other meat plus the bulgur and knead with your hands until well combined for up to 8 minutes.
• Now we shape the kibbeh balls. Take portions of the kibbeh mixture a little bit at a time and wrap it around your thumb. Keep moving your thumb in a circular motion, then remove the thumb to leave it hollow at the center, don’t stuff it; they are prepared like that.
• Close up the ends and set it aside.

Cook the Kibbeh balls in the yogurt

• Put the yogurt in a pot (not on fire). Stir cornstarch in water and add it to the pot.
• Whisk everything to mix well for about two minutes before putting the pot on the fire.
• Constantly stir the mixture and bring it to a boil to hinder the yogurt from curdling. Allow to boil a little longer, then stir in the short-grain rice. Keep stirring.
• Drop the kibbeh balls gently into the sauce while stirring slowly
• Add in the salt and dry mint
• Cook everything for 10 minutes or until the sauce thickens. Keep stirring as you cook.
• Once ready, turn off the heat and serve your kibbeh bi laban in bowls
•  Tip: Freeze any leftover kibbeh balls for up to 6 months or deep fry them for an appetizer

Keyword Kibbeh Bi Laban, Kibbeh Bi Laban Recipe

Ingredients or Kibbeh Bi Laban Recipe

For the Kibbeh dough

• 2.2 lbs. of ground meat. I prefer lamb but also use beef or veal
• 20 ounces of dry fine bulgur wheat
• 1 onion (medium size) chopped into quarters
• 1 tsp. allspice
• 1 tsp. Lebanese 7 spices
• ½ tsp. white pepper
• ½ tsp. ground nutmeg
• 1 tbsp. salt

For Mint Yogurt Sauce

• 32 ounces of whole yogurt
• ¼ cup cornstarch
• ¼ cup washed and drained short-grain rice
• 2 cups of water
• 1 tbsp. dried mint
• 2 tsp. salt

Preparation for Kibbeh bi Laban Recipe

Prep time: 1 hour

Cook time: 30 minutes

Wait time: 1 hour 30 minutes

Course: Main dish

Cuisine: Lebanese

Yield: 10 servings

Instructions

Making the Kibbeh Balls

1. Soak the dry bulgur wheat in water for about 45 minutes and not more than 1 hour. This should make the bulgur soft. Drain off the water.
2. Divide the meat into three portions. Ground two of the portions in a food processor and put them in a bowl.
3. Ground the remaining portion together with the spices and chopped onions.
4. Mix this with the other meat plus the bulgur and knead with your hands until well combined for up to 8 minutes.
5. Now we shape the kibbeh balls. Take portions of the kibbeh mixture a little bit at a time and wrap it around your thumb. Keep moving your thumb in a circular motion, then remove the thumb to leave it hollow at the center, don’t stuff it; they are prepared like that.
6. Close up the ends and set it aside

Cook the Kibbeh balls in the yogurt

1. Put the yogurt in a pot (not on fire). Stir cornstarch in water and add it to the pot.
2. Whisk everything to mix well for about two minutes before putting the pot on the fire.
3. Constantly stir the mixture and bring it to a boil to hinder the yogurt from curdling. Allow to boil a little longer, then stir in the short-grain rice. Keep stirring.
4. Drop the kibbeh balls gently into the sauce while stirring slowly
5. Add in the salt and dry mint
6. Cook everything for 10 minutes or until the sauce thickens. Keep stirring as you cook.
7. Once ready, turn off the heat and serve your kibbeh bi laban in bowls
8. Tip: Freeze any leftover kibbeh balls for up to 6 months or deep fry them for an appetizer

Kibbeh bi Laban Nutrition Information

Serving: 1 bowl

• Calories: 564 kcal
• Carbohydrates: 52 grams
• Proteins: 44 grams
• Fat: 17 grams
• Saturated fat: 8 grams
• Polyunsaturated fat: 9 grams
• Trans fat: 0 grams
• Cholesterol: 101 mg
• Sodium: 590 mg
• Fiber: 1 gram
• Sugar: 3 grams

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