Photograph of the finished Kibbeh labanieh

Middle East · Viên kibbeh nấu sữa chua Kibbeh labanieh

Kibbeh labanieh

2 hr 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) 480 g
  • Photograph of Lamb Lamb 1 kg
  • Photograph of Unsweetened yogurt Unsweetened yogurt 1.6 kg
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Cornstarch Cornstarch 80 g
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Coriander Coriander 100 g
  • Photograph of Onion Onion 2
  • Photograph of Unsalted butter Unsalted butter 140 g
  • Photograph of Baharat spice blend Baharat spice blend 20 g

Method

  1. 1 Soak the broken wheat for one hour, then squeeze out the excess water and pound it together with half of the lamb meat to form a pliable dough.
  2. 2 Sauté the remaining lamb with onions and baharat for 8 minutes to make the filling, then let it cool.
  3. 3 Wrap the filling in the shell and roll it into a lemon-shaped ball with pointed ends.
  4. 4 Beat the yogurt with the eggs and cornstarch, then cook over low heat, stirring constantly in one direction for 10 minutes.
  5. 5 Eggs and cornstarch are what keep yogurt from curdling; without them, the whole pot will separate into liquid and crumbly clumps.
  6. 6 Add the kibbeh cubes to the simmering yogurt, cook for 20 minutes, and drizzle with garlic and cilantro-infused butter.

With an appliance

  • Oven 1 hr 44 min

    Replace steps 4 and 6: Place the beaten yogurt mixture and kibbeh balls in a covered saucepan, set to the middle rack of the oven at 140°C for 22 minutes; this is about 8 minutes faster, as the gentle heat surrounding the mixture prevents sticking to the bottom, curdling, and eliminates the need for constant stirring. Keep the egg and cornstarch mixture from step 5 to ensure a stable emulsion.

Start cooking