Kibbeh in Yogurt

Ingredients

• 1/2 kg fine brown bulgur
• 1/2 kg fine white bulgur
• 1 kg meat, pounded or pureed in an electric blender
• 1 teaspoon kibbeh spice mix
• Salt to taste
• A pinch of dried basil, finely ground
• A pinch of dried marjoram
• A pinch of dried mint
• 1 teaspoon ground cinnamon
• 2 teaspoons ground cumin
• 1 large dry onion, grated
• Ice
• Filling:
• Vegetable oil
• 1/2 kg finely ground meat
• 4 dry onions
• Salt to taste
• Mixed spices
• Cinnamon to taste
• A pinch of sumac
• A pinch of kibbeh spice mix
• Pine nuts
• We shape the kibbeh into small rounds; in each round we make a small indentation, place a little of the minced meat filling inside, then close the round and shape it in the traditional way.
• Yogurt sauce ingredients for the kibbeh in yogurt:
• For every 1 kg of yogurt
• 2 tablespoons starch
• 6 cloves garlic
• 2 tablespoons butter
• 1 tablespoon dried mint
• or 1 tablespoon dried coriander
• Yogurt cooking method:
• Put the yogurt on the stove, add the starch dissolved in water, and stir the yogurt over low heat until it boils.
• Sauté the garlic in butter with the mint or with the coriander according to preference, and add it to the yogurt.
• You can add kibbeh rounds as desired, either fried, oven-baked, or even raw; this is a matter of preference.
• Let it simmer a little on low heat with the yogurt, then finally add the salt and turn off the heat.
• Be careful to add the salt at the final stage so the yogurt does not curdle.
• This delicious and famous Lebanese recipe for kibbeh in yogurt is from our friend and chef on the Sho Tabkhin Al-Youm website:
• Nicol Muawad
• Click Nicol's name to follow all her recipes on her profile page on our site.
• #BonAppetit #Recipes #ShoTabkhinAlYoumRecipe #ShishBarak #KibbehInYogurt
• For another recipe by Nicol for preparing vegetarian shish barak, click this link:
• Vegetarian shish barak recipe without meat

Method

1. Wash the bulgur well and drain. Leave the bulgur aside for about two hours, occasionally turning it and sprinkling a very small amount of cold water from time to time.
2. This prevents the grains from sticking together while keeping them from drying out.
3. Meanwhile, prepare the filling.
4. Sauté the finely chopped onion in a little oil until soft. When the onion softens, add the minced meat and cook until done.
5. Sprinkle in the spices and sumac, stir, then remove the filling from the heat and let it cool.
6. Toast the pine nuts in a little oil and set aside.
7. It's best not to mix the pine nuts into the filling—keep them aside for garnish or stuffing.
8. After two hours, combine the bulgur with the spices, dried herbs, salt and the grated onion and knead with your palms for a few minutes.
9. Add the pounded/pureed meat you prepared in the food processor.
10. Also add a little spice and some ice, and continue kneading well until the meat blends with the other ingredients and the kibbeh mixture becomes cohesive.
11. Shape the kibbeh into small rounds. In each round make an indentation, place a little of the minced meat filling, close and shape it in the traditional way.
12. Place the yogurt over the heat and add the cornstarch dissolved in a little water. Stir the yogurt over low heat until it comes to a boil.
13. Fry the garlic in butter with the mint or cilantro, according to taste, and add it to the yogurt.
14. You can add kibbeh rounds as you like—either fried, oven-baked or even raw, depending on preference.
15. Let the mixture simmer gently with the yogurt for a short while, then finally add salt and remove from the heat.
16. Be careful to add salt at the final stage so the yogurt does not separate.