Tender Lebanese Kibbeh Labanieh

Name: Tender Lebanese Kibbeh Labanieh
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Fine bulgur wheat; Ground beef or lamb; Small onion, finely grated; Ground cumin; Ground allspice; Salt and pepper to taste; Ground beef or lamb; Small onion, finely chopped; Toasted pine nuts; Olive oil; Salt and pepper to taste; Plain full-fat yogurt; Cornstarch; Egg white; Butter; Garlic cloves, minced; Salt to taste; Fresh mint leaves, chopped; Pomegranate seeds

Lebanese spiced meatballs in creamy yogurt sauce

Delight in the authentic flavors of Lebanon with these tender kibbeh meatballs simmered in a rich, tangy yogurt sauce. Perfect for a heartwarming meal.

1 h 30 min
4
Intermediate

Ingredients

For the Kibbeh

Fine bulgur wheat

Rinsed and soaked for 10 minutes

Ground beef or lamb

500g

Small onion, finely grated

Ground cumin

1 teaspoon

Ground allspice

1 teaspoon

Salt and pepper to taste

For the Filling

Ground beef or lamb

200g

Small onion, finely chopped

Toasted pine nuts

1/2 cup

Olive oil

1 tablespoon

Salt and pepper to taste

For the Yogurt Sauce

Plain full-fat yogurt

4 cups

Cornstarch

1 tablespoon

Egg white

Butter

1 tablespoon

Garlic cloves, minced

2 cloves

Salt to taste

For the Finishing Touch

Fresh mint leaves, chopped

Pomegranate seeds

Preparation

Marinating the Kibbeh

Combine ingredients

Combine the soaked bulgur, ground meat, grated onion, cumin, allspice, salt, and pepper in a bowl.

Knead the mixture

Knead the mixture until it becomes a smooth, cohesive dough.

Refrigerate

Cover and refrigerate for 30 minutes to let the flavors meld.

Preparing the Filling

Sauté onions

In a skillet, heat olive oil over medium heat and sauté the chopped onion until translucent.

Brown the meat

Add the ground meat, cooking until browned.

Add pine nuts

Stir in the toasted pine nuts, seasoning with salt and pepper. Remove from heat and let cool.

Cooking Process

Shape the Kibbeh

Take small portions of the kibbeh dough, form into balls, then flatten and fill with the prepared meat mixture, sealing edges.

Wet your hands to shape the kibbeh easily, preventing the mixture from sticking.

Prepare the Yogurt Sauce

In a pot, whisk yogurt, cornstarch, and egg white. Heat on low, simmering gently.

Ensure the yogurt sauce does not reach a boil, or it may curdle.

Simmer the Kibbeh

Gently place shaped kibbeh into the simmering yogurt sauce, cooking for 20-25 minutes.

Plating & Serving