Mains
ChefSalam Shaeito
How to Make Authentic Kibbeh with Yogurt
Cold kibbeh with yogurt is one of the delicious, refreshing summer dishes. If you have kibbeh disks in the fridge, this recipe will not take much time... Serve it with goat's milk yogurt or cow's milk yogurt, as you prefer!
Ingredients
Start here, then move straight into the method.
- 2 kilos goat yogurt
- 1 tablespoon salt
- 1 tablespoon dried mint
- 1/4 cup Egyptian rice
- 1 cup water for boiling the rice
- 7 cloves garlic, crushed
- 1/2 liter water
- 20 kibbeh disks
- Note
- If using cow's milk yogurt, add 3 tablespoons cornstarch to the yogurt before placing it over the heat, and stir the mixture almost continuously until it boils.
Method
Follow the cooking sequence without leaving the page.
- Place the Egyptian rice with 1 cup of water over low heat until the rice absorbs the water.
- Then add the yogurt and half a liter of water and stir the mixture.
- When the yogurt mixture boils, add the garlic and dried mint and let it boil for about 10 more minutes.
- Add the grilled kibbeh discs and leave the kibbeh in yogurt over low heat for about an additional half hour.
- Lift the kibbeh discs from the pot and place them on serving plates... then add salt to the yogurt, stir, pour it evenly over the kibbeh discs, and garnish with dried mint.
- Serve the kibbeh with yogurt cold...
- Note:
- If using cow's milk yogurt, add 3 tablespoons of starch to the yogurt before putting it on the heat, and stir the mixture almost continuously until it comes to a boil.
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Recipe tags
MainsLevantVegetarianGluten freeNut freeEgg free
