Kibbeh Bi Laban Recipe
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
