Photograph of the finished Kibbeh bi laban

Middle East · Kibbeh dẹt nấu sữa chua bạc hà Kibbeh bi laban

Kibbeh bi laban

1 hr 40 min Hands-on time + 1 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Broken wheat (dalia) Broken wheat (dalia) 440 g
  • Photograph of Lamb Lamb 1 kg
  • Photograph of Unsweetened yogurt Unsweetened yogurt 1.6 kg
  • Photograph of Rice Rice 160 g
  • Photograph of Mint leaves Mint leaves 80 g
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Onion Onion 1.6
  • Photograph of Unsalted butter Unsalted butter 140 g
  • Photograph of Pine nuts Pine nuts 100 g
  • Photograph of Salt Salt 24 g

Method

  1. 1 Soak the broken wheat for 1 hour, then squeeze out the excess water and pound it with half of the lamb to make the crust; sauté the remaining lamb to make the filling.
  2. 2 Mold kibbeh into flat discs 2 cm thick, not into pointed balls at both ends.
  3. 3 The flat shape is the distinguishing feature of Laban balls; the flat balls cook quickly and don't need to be simmered for long in yogurt.
  4. 4 Cook the rice with 300 ml of water for 15 minutes, then blend it until smooth. The rice starch is what keeps the yogurt from separating.
  5. 5 Beat the yogurt with the ground rice water, then simmer over low heat, stirring continuously in one direction for 10 minutes.
  6. 6 Place the flat kibbeh in a pot and cook for 15 minutes, then drizzle with garlic butter and crushed dried mint leaves.

With an appliance

  • Oven 1 hr 24 min

    Replace steps 5–6: Pour the yogurt mixture with rice water and flattened kibbeh into a covered saucepan and cook on the middle rack of the oven at 140°C for 17 minutes; reduce by about 8 minutes. Even heat keeps the sauce smooth, the flat pieces intact, and eliminates the need for constant stirring. The rice from step 4 is still cooked and ground beforehand to prevent separation.

Start cooking