Kibbeh bil Labanieh

If you are interesting in making this yogurt sauce as an individual dipping or sauce for other recipes, have a look at my labneh recipe.

I also made this oven-baked kibbeh which I think you'll like too.

Instructions

Step 1

To begin, rinse your bulgur wheat under cold water, then let it soak in warm water for about 20 minutes.

Once it’s soft, drain it well, pressing out any excess water.

Now, let's move on to making the kibbeh casing.

In a large mixing bowl, combine the soaked bulgur with 250 grams of lean beef mince, grated onion, and the 7-spice mix.

Knead this mixture thoroughly with your hands until it forms a smooth, cohesive dough that holds together beautifully.

This dough will become the outer shell for our kibbeh.

Step 2

Next up is the filling.

Heat a tablespoon of olive oil in a pan over medium heat.

Add the chopped onion and sauté until it becomes translucent and fragrant.

Then, toss in the remaining 250 grams of beef mince, letting it brown and release all its savory goodness.

For an optional nutty crunch, stir in some pine nuts.

Season this mixture with the same amount of 7-spice mix as before, and let it cook for another five minutes until everything is well-seasoned and aromatic.

Set this filling aside to cool slightly.

Step 3

Now comes the fun part—assembling the kibbeh.

Take a small amount of the casing mixture, about the size of a large walnut, and flatten it in the palm of your hand to form a thin disc.

Place a spoonful of the filling in the center, then carefully fold the edges of the casing around it, shaping it into an oval or torpedo.

Make sure the filling is completely enclosed.

Repeat this process until you’ve used up all your kibbeh mixture.

Step 4

To cook the kibbeh, bring two cups of water to a gentle simmer in a large pot, adding a pinch of salt.

Carefully drop the kibbeh into the simmering water, letting them cook for 10-15 minutes, until they float to the surface.

Remove them with a slotted spoon and set them aside while we prepare the yogurt sauce.

Step 5

In a separate pot, whisk together the yogurt, cornstarch, and a cup of water until you have a smooth, creamy mixture.

Place the pot over medium heat, bringing the sauce to a gentle simmer while stirring constantly to prevent curdling and to keep the yogurt from sticking to the pot.

Stir in minced garlic and dried mint, seasoning with a bit of salt to taste.

Step 6

Finally, gently add the cooked kibbeh to the simmering yogurt sauce, allowing them to cook together for another 5-10 minutes so all the flavors can meld.

Before serving, drizzle everything with a touch of olive oil, and for a fresh pop of color, garnish with some mint or parsley.

Serve it hot, and enjoy the rich, comforting flavors of this classic dish.

FAQ

What is Kibbeh bil Labanieh?

Kibbeh bil Labanieh is a traditional Middle Eastern dish consisting of bulgur and meat dumplings (kibbeh) cooked in a tangy yogurt sauce.

Can I use lamb instead of beef?

Yes, lamb can be used instead of beef in the kibbeh mixture for a richer flavor.

How do I prevent the yogurt sauce from curdling?

Stir the yogurt sauce constantly over medium heat and avoid boiling it to prevent curdling.

Can I make the kibbeh ahead of time?

Yes, you can prepare and freeze the kibbeh balls ahead of time. Cook them directly from frozen in the simmering water.

Is Kibbeh bil Labanieh gluten-free?

Traditional Kibbeh bil Labanieh is not gluten-free due to the bulgur wheat. However, you can substitute bulgur with gluten-free alternatives like quinoa.