Kibbeh in Yogurt

Clear, detailed recipe for kibbeh in yogurt. Follow these steps to make an authentic, delicious kibbeh bil laban.

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6 servingsBack to recipeMains

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Prep checklist

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1/2 kg fine brown bulgur1/2 kg fine white bulgur1 kg meat, pounded or pureed in an electric blender1 teaspoon kibbeh spice mixSalt to tasteA pinch of dried basil, finely groundA pinch of dried marjoramA pinch of dried mint1 teaspoon ground cinnamon2 teaspoons ground cumin1 large dry onion, gratedIce

Filling

Vegetable oil1/2 kg finely ground meat4 dry onionsSalt to tasteMixed spicesCinnamon to tasteA pinch of sumacA pinch of kibbeh spice mixPine nutsWe shape the kibbeh into small rounds; in each round we make a small indentation, place a little of the minced meat filling inside, then close the round and shape it in the traditional way.

Yogurt sauce ingredients for the kibbeh in yogurt

For every 1 kg of yogurt2 tablespoons starch6 cloves garlic2 tablespoons butter1 tablespoon dried mintor 1 tablespoon dried coriander

Yogurt cooking

You can add kibbeh rounds as desired, either fried, oven-baked, or even raw; this is a matter of preference.Be careful to add the salt at the final stage so the yogurt does not curdle.Vegetarian shish barak recipe without meat

Step 1

Wash the bulgur well and drain. Leave the bulgur aside for about two hours, occasionally turning it and sprinkling a very small amount of cold water from time to time.

Cooking notes

Vegetarian Shish Barak (no meat)

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Kibbeh in Yogurt cook mode | Zesta