Kibbeh labanieh
Kibbeh labanieh, from above
Non vegLebanon

Kibbeh labanieh

Kibbeh balls simmered in warm garlic and mint yoghurt. Soft, tangy and very comforting.

100 minTime
25 gProtein each
mildSpice
Kibbeh in yoghurt2 chapters · 1 min read

Make it your way

Grandma's wayKibbeh balls in cooked yoghurt with garlic and mint.
The original
467kcalsame
25 gproteinsame
5 gfibresame
100minutessame

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Bulgur (bulgur wheat)1¼ cups fine bulgur, soaked and squeezed
Minced mutton (goat mince, ground goat)400 g lean lamb
Onion1, grated
Baharat1½ tsp
Pine nuts3 tbsp
Cooking oil (vegetable oil)1½ tbsp
Curd (plain yogurt, natural yoghurt)4 cups plain yoghurt
Cornflour (cornstarch)2 tbsp
Egg1
Garlic4 cloves, crushed
Mint leaves2 tsp dried
Ghee1½ tbsp
Saltto taste

Method

5 steps
  1. 1Knead bulgur, lamb, onion, baharat and salt with a splash of ice water into a smooth paste.
  2. 2Shape walnut sized balls, poke a hole, add a few pine nuts toasted in the oil, and seal into balls.
  3. 3Whisk yoghurt, cornflour and egg until smooth. Heat gently, stirring constantly in one direction, until it simmers.
  4. 4Add the kibbeh balls and simmer gently until cooked through.
  5. 5Fry garlic and dried mint in ghee for a few seconds and stir into the pot.
Serve it like this

Ladle into deep bowls with a few kibbeh balls each and plenty of sauce. Vermicelli rice alongside.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Kibbeh labanieh: a bread or rice, a side, something to drink and something sweet.

Bread or rice Riz bi sha'iriyeh25 min
Bread or rice Manakish za'atar90 min
On the side Fattoush25 min
On the side Loubieh bi zeit60 min
To drink Jallab5 min
Something sweet Sakkarai pongal45 min
Sign up to send it to your cook