Delicious, easy recipe for kibbeh cooked in yogurt!

Ingredients:

500 g fine brown bulgur

500 g fine white bulgur

1 kg meat, pounded or pureed in a food processor

1 tsp kibbeh spice mix

Salt to taste

A pinch of dried basil, ground

A pinch of dried marjoram

A pinch of dried mint

1 tsp ground cinnamon

2 tsp ground cumin

1 large dry onion, grated

Ice

Filling:

Vegetable oil

500 g finely minced meat

4 onions, dry, finely chopped

Salt to taste

Mixed spices

Cinnamon to taste

A pinch of sumac

A pinch of kibbeh spice mix

Pine nuts

Preparation:

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.
This prevents the grains from sticking together while keeping them from drying out.
Meanwhile, prepare the filling.
Sauté the finely chopped onion in a little oil until soft. When the onion softens, add the minced meat and cook until done.
Sprinkle in the spices and sumac, stir, then remove the filling from the heat and let it cool.
Toast the pine nuts in a little oil and set aside.
It's best not to mix the pine nuts into the filling—keep them aside for garnish or stuffing.
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.
Add the pounded/pureed meat you prepared in the food processor.
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.
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.

Yogurt sauce for kibbeh:

For each 1 kg yogurt:

2 tbsp cornstarch

6 garlic cloves

2 tbsp butter

1 tbsp dried mint

Or 1 tbsp dried cilantro

Cooking the yogurt sauce:

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.
Fry the garlic in butter with the mint or cilantro, according to taste, and add it to the yogurt.
You can add kibbeh rounds as you like—either fried, oven-baked or even raw, depending on preference.
Let the mixture simmer gently with the yogurt for a short while, then finally add salt and remove from the heat.
Be careful to add salt at the final stage so the yogurt does not separate.

This popular, delicious Lebanese kibbeh-in-yogurt recipe is shared by a friend and cook at Shou Tabkhin ElYoum:

Click Nikol’s name to follow all her recipes on our site.

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For another Nikol recipe for vegetarian shish barak click this link:

Kibbeh in Yogurt

Prep checklist