Mains
ChefFatima Jammoul
Kibbeh in Yogurt
Kibbeh in yogurt — a classic Levantine dish made with yogurt. It takes some time and effort but is an elegant, satisfying dish served hot or cold.
Kibbeh in yogurt is a traditional Levantine classic — a wonderfully tasty dish made with yogurt.
Ingredients
Start here, then move straight into the method.
- 1 kg plain yogurt
- 2 cups water
- 1 tablespoon flour
- 1/4 cup short-grain rice (Egyptian rice), rinsed
- Kibbeh dough
- 2 cups fine bulgur
- 500 g finely minced meat
- Kibbeh filling
- Minced meat
- Finely chopped onion
- A pinch of seven-spice (baharat)
- A pinch of sumac
- Salt to taste
- Vegetable oil
- For more yogurt-based dishes try: How to make Shish Barak in Yogurt
Method
Follow the cooking sequence without leaving the page.
- Start preparing the kibbeh discs... soak the bulgur with a little water for one hour; the water should just cover the surface of the bulgur.
- After an hour, process the bulgur and finely minced meat in the dedicated machine (meat grinder or food processor) until you get a uniform, cohesive kibbeh dough.
- Prepare the filling in the meantime: fry the chopped onion in a little oil until softened.
- Add the meat and stir until the meat is dry.
- Sprinkle the spices, salt and sumac, stir, then leave to cook until the meat is done.
- Remove the filling from the heat and let it cool.
- Shape the kibbeh dough into balls—start filling them as soon as they are ready. Make a hole in each ball, fill it, and form them into the familiar kibbeh discs shown in the photo. This requires some skill and practice.
- Bake the kibbeh discs in the oven until they are half-cooked... this prevents placing raw discs into the yogurt.
- While waiting for the kibbeh to bake, mix the yogurt, water, and flour well, then strain them through a fine sieve.
- Add the well-washed, well-drained rice to the mixture and put everything in a pot over medium heat, stirring continuously until it comes to a boil.
- When the yogurt mixture boils, add the kibbeh discs, reduce the heat, and leave the pot on low heat until the kibbeh are fully cooked, stirring gently every so often.
- Serve the kibbeh bil laban hot or at room temperature; it can also be chilled in the refrigerator.
Recipe tags
MainsLevantNut freeEgg free
Notes and serving ideas
- How to make Shish Barak in Yogurt
