Kibbeh Bi Laban (Fried Kibbeh Meatballs in Yogurt sauce)
Ingredients
- KIBBEH DOUGH/OUTER SHELL:
- 1 and 1/2 cup fine #1 brown bulgur
- 300 grams extra lean ground beef
- 1 small onion, pureed
- 1 ½ teaspoon sea salt
- 1 teaspoon all spice
- 2 teaspoon ground cumin
- 1 teaspoon black pepper
- 1 teaspoon paprika
- STUFFING/FILLING
- • 1 tablespoon vegetable oil
- 250 grams ground beef, minced
- 1 medium onion, finely chopped
- 1 teaspoon all spice
- ½ tablespoon ground cumin
- ½ tablespoon all spice
- 1 ½ teaspoon sea salt
- 1 teaspoon black pepper
- ¼ cup of toasted pine nuts, optional
- YOGURT SAUCE
- 6 cups plain yogurt (made with whole milk)
- 1 tsp corn starch
- ¾ cup water
- 1 large egg
- 1 Tbsp. dried mint
- 2 cloves garlic, minced
- ¾ cup short grain white rice, uncooked
- 1 ½ cups water to cook the rice
- 2 teaspoon sea salt
- ½ teaspoon black or white pepper
Instructions
- Prepare the kibbeh dough: Wash the bulgur and drain it from water, let soak for 5 minutes. Add the grated onion, meat and all the spices and knead to combine well. Set aside while you make the filling.
- To make the filling: heat the olive oil in a large frying pan over medium heat and sauté the onion until translucent. Add in the spices (cumin, all spice, and black pepper). Mix in ground meat and cook until beef is browned and cooked. Add the salt and continue cooking for another minute, mix in roasted pine nuts if using. Remove from heat and set aside to slightly cool.
- To shape and cook the kibbeh balls: take a portion of the meat/burgul mixture the size of walnut. Once you have created the ball, take into your hand, and using the index finger of the other hand, make a hole in the centre of one side of the ball, and swipe your finger in a small curve while turning the ball around and creating a cone like shape. In order to give a smooth finish to the kibbeh, dip your hands and palms in a small bowl of cold water to keep them moist while shaping the kibbeh. Fill the inside pocket of the kibbeh ¾ of the way with the cooked meat filling you prepared earlier, then close the top by moulding a point on the other end. Set aside on a tray and continue until all dough and mixture are done.
- To make rice: bring 1 1/2 cups water to a boil, stir in the rinsed rice, add salt and cover and set on the lowest heat to cook rice.
- To fry the Kibbeh: Heat up oil in a deep pot or frying and deep fry the kibbeh, being careful not to add too many to the oil at once. Let the kibbeh fry for a couple minutes until dark golden brown, remember to turn kibbeh few times for even cooking all over. Remove from hot oil and place on paper towel to absorb any excess oil.
- To make Laban/yogurt sauce: In a large cooking pot, add the yogurt, beaten egg, salt, pepper and whisk till smooth then bring it up to a gentle boil on low to medium heat, stirring frequently so yogurt doesn’t stick. Dissolve the corn starch in the ¾ cup water and whisk the mixture into yogurt, then bring back up to a light boil. Saute the garlic with little olive oil until light golden brown, and add to the yogurt sauce, mix well.
- Fluff the rice and add it to the hot yogurt sauce and stir to combine together. Adjust the salt seasoning to desired taste.
- Pour yogurt sauce into a large tray or individual bowls. Add fried kibbeh on top and garnish with dried mint and pine nuts. Serve warm. Enjoy!
