Kibbeh in Yogurt (Kibbeh bil-Laban)

Ingredients

• Yogurt base:
• 1 kg plain yogurt
• 1/2 liter liquid milk
• 1 large tablespoon cornstarch
• Salt to taste
• 1/2 cup Egyptian rice
• 1/4 cup oil
• 3 cloves garlic, crushed
• 1/2 cup fresh cilantro
• Kibbeh dough:
• 500 g fine bulgur, soaked in warm water for 15 minutes
• 300 g finely ground meat
• 1 onion
• 1 tablespoon kibbeh spice mix
• 1 teaspoon cinnamon
• A few leaves of basil, mint and marjoram
• Salt
• Meat filling:
• 100 g ground meat
• Oil (for sautéing)
• 1 small onion
• 1 tablespoon pine nuts
• 1/2 teaspoon salt
• 1/2 teaspoon sweet spice (allspice)
• 1/2 teaspoon sumac

Method

1. Begin by preparing the kibbeh dough: drain the bulgur well, then knead it together with the kibbeh meat.
2. Chop the onion and process it in a food processor; add the kibbeh spice, cinnamon, basil, mint, marjoram and salt, and pulse until finely blended.
3. Add the bulgur and meat and process again until you obtain a cohesive kibbeh dough.
4. Form the kibbeh dough into small or medium balls.
5. Prepare the filling: finely chop the onion and sauté it until softened, then add the meat and cook until done.
6. Add the spices, salt, sumac and pine nuts, stir briefly, then remove from the heat.
7. Shape the kibbeh shells, fill them with the meat mixture and seal them (as you would for traditional kibbeh discs).
8. Place them on a baking tray and bake in a preheated oven at 200°C (about 392°F), top and bottom heat, for approximately 10 minutes.
   Timers: 10 min
9. Meanwhile, in a pot combine 1 kg yogurt, 1/2 liter milk, 1 tablespoon cornstarch and salt; whisk together while cold.
10. Place the pot over the heat and add 1/2 cup Egyptian rice while stirring until the yogurt mixture thickens and the rice is cooked.
11. Add the kibbeh and let the kibbeh-in-yogurt simmer for about 7 minutes.
    Timers: 7 min
12. In a skillet, heat the oil and sauté the crushed garlic until softened, then add the cilantro and sauté briefly until wilted.
13. Pour this garlic-cilantro sauté over the kibbeh-in-yogurt and let the mixture cook for one additional minute before removing from heat and serving the yogurt and kibbeh into bowls.
14. For more of Amir’s wonderful recipes, see Roasted stuffed chicken
15. Beef shawarma fatteh is also one of Amir’s recipes