Kibbeh in Yogurt

Place the stuffed kibbeh on a tray brushed with a little olive oil. Put the tray in a preheated oven for about 10 minutes.

We don't want the kibbeh to brown; we only want them to dry out slightly so they can be cooked later with the yogurt.

In a deep pot over the heat, place the washed and drained rice. Add one cup of water with the rice and simmer over low heat for a while. Before the water dries up, add the yogurt with the required amount of water.

Whisk the yogurt and water mixture well and leave it over medium heat, stirring from time to time.

After the mixture boils, let it cook for about 5 minutes, then add the oven-baked kibbeh and let them simmer on low heat for about half an hour.

After the required time, add the crushed garlic and salt to taste and let them boil until the yogurt thickens. Turn off the heat and pour the yogurt over the kibbeh into serving bowls.

If using cow's yogurt, add two tablespoons of starch dissolved in cold water and whisk well with the water before adding the yogurt to the rice and water, and stir the mixture almost continuously so the yogurt does not curdle. When the yogurt boils and the mixture is uniform, arrange the baked kibbeh in serving plates and pour the yogurt over them with a sprinkle of dried mint.