Syrian Kibbeh Labanieh with Yogurt and Pine Nuts
Traditional Middle Eastern dish with lamb-stuffed dumplings simmered in a tangy yogurt sauce, topped with toasted pine nuts.
Preparation
Get these tasks done before you start cooking.
Making the Kibbeh Shell
- 1
Soak Bulgur
Soak bulgur in water for 30 minutes, then drain thoroughly.
- 2
Combine Ingredients
Combine the soaked bulgur with ground lamb, onion, salt, cumin, and allspice.
- 3
Form Dough
Process in a food processor until a smooth dough is formed, adding small amounts of water if necessary.
Preparing the Filling
- 1
Heat Oil
Heat olive oil in a skillet over medium heat.
- 2
Cook Lamb and Onion
Sauté onion and ground lamb until the lamb is browned.
- 3
Add Nuts and Spices
Add pine nuts, salt, and cinnamon, cooking until pine nuts are golden. Set aside to cool.
Tip: Ensure the filling is completely cool before assembling kibbeh. Pro Tip: Wet your hands when forming kibbeh to prevent sticking.
How to Make Syrian Kibbeh Labanieh with Yogurt and Pine Nuts
Total time: 2 h 20 min · Yields 4 servings
- 1
Assembling the Kibbeh
Form walnut-sized balls from the kibbeh dough, create an indent, and fill with a teaspoon of the filling. Seal completely.
- 2
Cooking the Kibbeh
Simmer filled kibbeh in boiling water for 10 minutes, then drain.
- 3
Preparing the Yogurt Sauce
Mix yogurt, cornstarch, egg white, and salt in a pot. Cook on low heat, stirring constantly, until thickened.
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