Rice and grains
Kibbeh in Yogurt
Kibbeh in yogurt — a clear, detailed homemade recipe. Find instructions for making the kibbeh dough and filling. Garnish with dried mint and serve hot or cold.
Kibbeh in yogurt — a clear, detailed homemade recipe
Ingredients
Start here, then move straight into the method.
- plain yogurt
- a handful or 1/2 coffee-cup of short-grain Egyptian rice — amount depends on the quantity of yogurt
- dried mint
- a clove of crushed garlic — optional
- Kibbeh (dough)
- fine bulgur
- meat pounded or pureed in a blender until smooth
- a pinch of salt
- a pinch of meat spices
- a sprinkle of flour to help the kibbeh mixture bind
- Filling
- minced meat
- finely chopped onion
- fried pine nuts
- spices — cinnamon and allspice or black pepper as preferred
- salt
- Click the link for the zucchini-in-yogurt recipe: Zucchini in Yogurt
- Kibbeh preparation method at: Fried Kibbeh Recipe
Method
Follow the cooking sequence without leaving the page.
- Start by preparing the filling: sauté finely chopped onion until softened, then add the meat and stir until it dries; sprinkle the spices and salt and cook until the meat is done without over-frying.
- Add the fried pine nuts, stir, remove the filling from the heat, and let it cool.
- Second: soak the bulgur with a little water only until it is just moistened; leave it for one hour, then drain well if there is water the bulgur has not absorbed.
- Process the bulgur in the dedicated machine or knead it by hand.
- Add the mashed meat (or meat pounded in the blender) on top of the bulgur and knead well by hand or with the electric blender.
- Add salt, spices, and a pinch of flour and continue mixing well until the kibbeh dough is homogeneous.
- Begin shaping the kibbeh and stuffing them immediately after preparing the dough — do not leave the dough aside, otherwise the kibbeh will crack and fall apart when shaping.
- Form the kibbeh into medium or small balls as desired, make a cavity in each, fill with a little filling, then close them in the traditional shape; you can keep a small cup of water with a pinch of salt nearby and dampen your hand slightly when sealing each kibbeh — this helps keep them moist and prevents cracking.
- When the kibbeh are ready, place them aside on a tray; put the yogurt in a pot over the heat with a small handful of washed and drained Egyptian rice.
- Stir the yogurt continuously while waiting for it to boil.
- When it boils, add the kibbeh — either fried in plenty of oil or raw, according to your preference.
- Leave the kibbeh in yogurt on the heat for another 5 to 10 minutes until the kibbeh are cooked, then serve onto plates and sprinkle dried mint on top.Timers: 10 min
- Serve the kibbeh in yogurt hot or cold, according to taste.
- Fatima Zahoui Ghamloush
- Click the link for the zucchini in yogurt recipe: How to make zucchini in yogurt
- Kibbeh recipe at the following link: How to prepare fried kibbeh
Recipe tags
Rice and grainsLevantVegetarianGluten freeNut freeEgg free
Notes and serving ideas
- Zucchini in Yogurt
- Fried Kibbeh Recipe
