Kibbeh in yogurt — a delicious, perfect summer dish

2 kg yogurt (goat or cow, as desired) 1 tablespoon cornstarch 1 cup water kibbeh discs (kibbeh patties)

garlic fresh cilantro 1 tablespoon ghee a handful of Egyptian rice salt

Put the yogurt into a pot and add 1 tablespoon cornstarch, 1 cup of water and the washed rice; whisk together with a handheld whisk while still cold.
Place the pot over medium heat and stir occasionally until the yogurt begins to boil.
When the yogurt thickens slightly and the rice grains begin to cook, add the kibbeh discs — fried, raw, or lightly oven-grilled.
In a skillet over the heat, sauté the crushed garlic in 1 tablespoon ghee until softened, then add the chopped cilantro and stir briefly.
When the kibbeh is cooked, pour the garlic-cilantro mixture over the kibbeh in yogurt and adjust the salt to taste.
Bring the yogurt to two brief boils, then remove from the heat.
Ladle the kibbeh in yogurt into bowls and serve once cooled.

This delicious kibbeh in yogurt recipe is from our friend and cook on Shou Tabkhin Al-Youm:

Click Israa's name to visit her page and read the details of all her delicious recipes

#recipes #recipe #kibbeh #kibbeh_in_yogurt #kibbehbilaban #kibbeh_bil_laban #shou_tabkhin_today

Kibbeh in Yogurt (Kibbeh bil Laban)

Prep checklist