Mains
ChefAmir Youssef
Kibbeh in Yogurt (Kibbeh bil-Laban)
Kibbeh in yogurt is one of the most delicious yogurt-based recipes. If the kibbeh discs are prepared in advance, this dish won’t take much time to finish!
Kibbeh in yogurt — one of the most delicious recipes worth the effort to make
Ingredients
Start here, then move straight into the method.
- Yogurt base
- 1 kg plain yogurt
- 1/2 liter liquid milk
- 1 large tablespoon cornstarch
- Salt to taste
- 1/2 cup Egyptian rice
- 1/4 cup oil
- 3 cloves garlic, crushed
- 1/2 cup fresh cilantro
- Kibbeh dough
- 500 g fine bulgur, soaked in warm water for 15 minutes
- 300 g finely ground meat
- 1 onion
- 1 tablespoon kibbeh spice mix
- 1 teaspoon cinnamon
- A few leaves of basil, mint and marjoram
- Salt
- Meat filling
- 100 g ground meat
- Oil (for sautéing)
- 1 small onion
- 1 tablespoon pine nuts
- 1/2 teaspoon salt
- 1/2 teaspoon sweet spice (allspice)
- 1/2 teaspoon sumac
Method
Follow the cooking sequence without leaving the page.
- Begin by preparing the kibbeh dough: drain the bulgur well, then knead it together with the kibbeh meat.
- Chop the onion and process it in a food processor; add the kibbeh spice, cinnamon, basil, mint, marjoram and salt, and pulse until finely blended.
- Add the bulgur and meat and process again until you obtain a cohesive kibbeh dough.
- Form the kibbeh dough into small or medium balls.
- Prepare the filling: finely chop the onion and sauté it until softened, then add the meat and cook until done.
- Add the spices, salt, sumac and pine nuts, stir briefly, then remove from the heat.
- Shape the kibbeh shells, fill them with the meat mixture and seal them (as you would for traditional kibbeh discs).
- Place them on a baking tray and bake in a preheated oven at 200°C (about 392°F), top and bottom heat, for approximately 10 minutes.Timers: 10 min
- Meanwhile, in a pot combine 1 kg yogurt, 1/2 liter milk, 1 tablespoon cornstarch and salt; whisk together while cold.
- Place the pot over the heat and add 1/2 cup Egyptian rice while stirring until the yogurt mixture thickens and the rice is cooked.
- Add the kibbeh and let the kibbeh-in-yogurt simmer for about 7 minutes.Timers: 7 min
- In a skillet, heat the oil and sauté the crushed garlic until softened, then add the cilantro and sauté briefly until wilted.
- Pour this garlic-cilantro sauté over the kibbeh-in-yogurt and let the mixture cook for one additional minute before removing from heat and serving the yogurt and kibbeh into bowls.
- For more of Amir’s wonderful recipes, see Roasted stuffed chicken
- Beef shawarma fatteh is also one of Amir’s recipes
Recipe tags
MainsLevantEgg free
Notes and serving ideas
- Roasted stuffed chicken
- Beef shawarma fatteh
