Mains
ChefOla Faour
Kibbeh in Yogurt (Kibbeh bil Laban)
Kibbeh in yogurt is an excellent summer dish. It’s served cold and becomes even more refreshing when chilled. You can use raw, fried, or even grilled kibbeh in the yogurt, and in any case it won’t take long to cook.
Kibbeh in yogurt — a delicious, perfect summer dish
Ingredients
Start here, then move straight into the method.
- 2 kg yogurt (goat or cow, as desired)
- 1 tablespoon cornstarch
- 1 cup water
- kibbeh discs (kibbeh patties)
- Click the link to learn how to make them from Israa kibbeh
- garlic
- fresh cilantro
- 1 tablespoon ghee
- a handful of Egyptian rice
- salt
Method
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- Put the yogurt in the pot and add 1 tablespoon cornstarch with 1 cup water and the washed rice, stirring with a whisk while cold
- Place over medium heat and stir occasionally until the yogurt begins to boil
- When the yogurt thickens slightly and the rice grains begin to cook, add fried, raw, or lightly oven-grilled kibbeh patties
- In a skillet over the heat, sauté the crushed garlic in 1 tablespoon ghee until softened, then add chopped cilantro and toss briefly
- When the kibbeh are cooked, pour the fried garlic mixture over the kibbeh in yogurt and adjust the salt
- Bring to a single boil and turn off the heat
- Ladle the kibbeh in yogurt into bowls and serve when cooled
Recipe tags
MainsLevant
Notes and serving ideas
- kibbeh
- al-mudardara
