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Kibbeh in Yogurt

A beloved Lebanese classic: Kibbeh cooked in yogurt, with options for goat or cow yogurt. The recipe details both versions.

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4 servingsBack to recipeRice and grains

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2 kilos goat's or cow's yogurt20 kibbeh *a head of garlic (about 6 cloves)1/4 cup Egyptian ricesalt1 tablespoon dried mint4 cups water for goat's yogurt3 cups water if the yogurt is cow's milk

Step 1

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