Kibbeh Labanieh (Kibbeh in Yogurt Sauce)
A traditional Middle Eastern dish made with kibbeh balls cooked in a tangy yogurt sauce.
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Kibbeh Balls
- 500 g Ground lamb or beef
- 1 cup Fine bulgur soaked in water for 30 minutes
- 1 Onion finely chopped
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- ½ teaspoon Allspice
Yogurt Sauce
- 4 cups Plain yogurt
- 1 Egg beaten
- 2 tablespoon Cornstarch dissolved in ¼ cup water
- 2 cloves Garlic minced
- 1 tablespoon Dried mint
- 1 teaspoon Salt
1. Mix ground meat, soaked bulgur, chopped onion, salt, pepper, and allspice in a bowl. Form into small balls.
2. In a large pot, bring yogurt to a gentle boil, stirring constantly to prevent curdling.
3. Add beaten egg and dissolved cornstarch to the yogurt, stirring continuously.
4. Add minced garlic, dried mint, and salt to the yogurt mixture.
5. Gently add kibbeh balls to the yogurt sauce. Simmer for 30-40 minutes until kibbeh is cooked through.
6. Serve hot, garnished with additional dried mint if desired.
Calories: 450kcal | Carbohydrates: 30g | Protein: 25g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 100mg | Sodium: 800mg | Potassium: 600mg | Fiber: 2g | Sugar: 10g | Vitamin A: 500IU | Vitamin C: 5mg | Calcium: 300mg | Iron: 4mg
Kibbeh, Middle Eastern, Yogurt Sauce