Kibbeh Fakhdiyyeh (Kibbeh with Yogurt, Tahini, and Cauliflower) Scrumptious morsels of kibbeh are stewed in a sauce of yogurt, tahini, fried cauliflower, garlic, and cumin. Drizzle each with the herb-garlic oil. This sounds similar to kibbeh wish kish. These spices work nicely together and add a warm, rich flavor … 2 Tablespoons cornstarch diluted in 1/4 cup water (keep cornstarch nearby in case you need more), 1 egg, mixed briefly in a bowl (optional), 1 or 2 tablespoons of garlic paste (garlic cloves chopped and mashed in a mortar with 1 teaspoon of salt or more, to taste), 1/4 cup powdered mint (see note on how to powder mint). ; Water - Use warm water for the bulgur. Photography and Content Copyright © Joumana Accad, Taste of Beirut ® 2021  •  Privacy Policy  •  Design by Swank Web Design  •  Powered by WordPress. The little kibbeh balls, or arras kibbeh, are poached in laban or yogurt which is seasoned with lots of dried mint. Please do not use our photos without prior written permission. Thank you! It’s a tangy, garlicky yogurt sauce that has a hint of mint that keeps your craving more! In traditional Lebanese cooking, béchamel or white sauce is not used, period. Your email address will not be published. Then I rediscovered the whole world that is kibbeh, and that is laban-as-sauce, poaching kibbeh and also stuffed koosa. In a large bowl, blend the beef, onions, cumin, salt, and pepper to a paste. It hardly seemed like childhood in that I was 32 years old, though as that recedes deeper into the past, it starts feeling . Topping the kibbeh with yogurt sauce with garlicky olive oil infused with fresh parsley and mint is sophisticated, beautiful, and delicious. I was getting hungary just reading this article. I must tell you as I am now reminded by the mention of manti: I had knafeh as a dessert for the very first time – it followed a dish of manti I had while I was in Istanbul, in a very wonderfully casual and rustic cafe frequented by Turkish hipsters. Kibbeh bi laban is one of my favorite dishes. In a small bowl, dissolve the cornstarch in the cold water. 1 cup shredded seeded cucumber. Do you know it? To make tzatziki, in medium bowl, stir cucumber, yogurt, herbs, garlic, lemon juice, oil, salt, and black pepper. I consider kibbe labnyeh one of the masterpieces...Read More » In a small bowl, dissolve the cornstarch in the cold water. Maureen, this sounds amazing and of course the story of the love and comfort that your family’s dishes provided everyone when your father died is beautiful. Hello Joumana. It’s softness around the edges, smoothness in the delivery. Learn how to cook great Kibbeh meatballs with spiced yogurt sauce . Thank you for sharing. To make kibbeh, in microwavable … I consider kibbe labnyeh one of the masterpieces...Read More » Can replace these with Lebanese seven-spice mix (2 teaspoons or to taste), and salt to taste, ice cubes, as needed (I used 2) or 1/4 cup ice water (as needed). Add the garlic, lemon juice, crushed mint and paprika (if desired), and let the sauce simmer for a few more minutes. Another delicious kibbe “soup” is made with kishk. Kibbeh in warm yogurt sauce (ةينبل ةبكّ) Contributed from Syria by Noura Tawil Translator of English-Arabic, TWB volunteer translator Method Kibbeh balls: Wash bulgur with tap water, and drain well immediately. Enter your email address to subscribe to this blog and receive notifications of new posts by email. I make this recipe with lamb shanks. Spoon the raw kibbeh balls into the yogurt, bring it to a boil, and then reduce the heat and simmer until the kibbeh are cooked through and the yogurt is slightly thickened, about 20 minutes. Remove and transfer back to the bowl. One family member in particular, my great-uncle’s wife, my aunt from Lebanon, brought us unforgettable food that gave me the feeling I was experiencing my true first trip to Lebanon without leaving home at all. Topping the kibbeh with yogurt sauce with garlicky olive oil infused with fresh parsley and mint is sophisticated, beautiful, and delicious. Let it simmer for 15 minutes while stirring every few minutes. Stir. Serve warm. Transfer the kibbeh dough back onto the bowl. Make the Yogurt Sauce: In a large saucepan, combine the yogurt with the water and eggs and cook over moderately low heat, whisking constantly, until the yogurt just begins to simmer. This is one of my favourite dishes…comfort food at its best! The idea is to prevent this by stirring continuously and adding the cornstarch. To prepare the yogurt sauce: put the yogurt in a pot over medium heat. This dish also gave a new meaning to laban for me, which until then I had known only as a cold dish, eaten with cucumbers as a salad, or thickened as labneh and used as a condiment or a thick dip with bread and olives. I will have to try this sometime. Now process the meat with the remaining spices until the meat is pasty and forms a ball, adding a couple of ice cubes or a few tablespoons ice water to facilitate the process. Whole Grain/Bulgur/Rice, Main Dish, Meats. One cousin took the lid off the pot and literally jumped up and down singing a little song: “Kibbeh with labneh!, kibbeh with labneh!” The rest of us crowded around and filled our bowls full of arras kibbeh that had been poached in highly seasoned laban (yogurt). It can be made with shish barak (a meat-filled pasta similar to tortellini), kusa (stuffed squash), Kibbeh (burgul meatball) or Kefta (spiced meatball). Learn how your comment data is processed. The traditional kibbeh labniyeh has some rice added to the yogurt sauce, but I personally do not find that a few grains of rice add anything to the dish. Perfect for dipping in garlicky yogurt sauce. 1 pound lean ground lamb (20% fat) Drain it thoroughly in a large bowl and add the grated onion (if using) and half the spices and mix till combined. I’ve been asked a lot about a little pasta-like dumpling with meat cooked in laban. Form meat-bulgur mixture into 12 equal-size balls. A lot of people will say they are like ravioli, but it is still different from Italian ravioli…plus, it is always served with a yogurt sauce! Kibbeh with yogurt sauce is such a luscious way to prepare Lebanese kibbeh. Cook the yogurt while the kibbeh balls are baking. Home » Rose Water & Orange Blossoms Blog – Fresh and Classic Lebanese Recipes » Stories and Recipes » Chicken, Fish, Beef, Lamb » Kibbeh in Yogurt Sauce, Kibbeh bi Laban. A lot of people in Lebanon fill the kibbeh balls with cooked ground meat and fry the balls prior to adding them to the warm yogurt sauce; I personally find this makes the dish too heavy and prefer to quickly brush the raw balls with a thin layer of oil, then bake them for a few minutes to sort of “seal” them; the final poaching is done gently in the yogurt aka laban at serving time. Remove with a slotted spoon and drain on paper towels. This is one of my favorite kibbeh dish and my grandmother used to make it to perfection, carving the small hollow kibbeh balls with a thin shell that one would break open and fill with the warm yogurt sauce flavored with mint pesto. Voilà! . I think It’s very kid friendly and has that little bit of healthy factor going on. The mint pesto is added at the last minute for flavor; fry the mint, garlic and oil or butter in a tiny skillet just a few seconds until fragrant and add the mixture to the warm yogurt while stirring. I’d love your recipe if you have it…. Add the kibbe … Kefta bi Laban (meatballs in yogurt sauce) Labaniyeh means yogurt sauce in Arabic. Add the strained bulgur wheat and mix well. They should be totally parched at this point. This can be done at the same time, or later or even the next day. Remove from the oven and let the mint dry out some more for a few minutes. Season with salt and stir frequently until it starts boiling. The kibbeh footballs are served with the yogurt-as-sauce, rather than yogurt as a soup that has kibbeh in it. Post was not sent - check your email addresses! Transfer the mixture to the food processor and process until it holds together. Lay some fresh mint leaves on a paper towel and microwave for 30 seconds. Topping the kibbeh with yogurt sauce with garlicky olive oil infused with fresh parsley and mint is sophisticated, beautiful, and delicious. Use my recipe for arras kibbeh, which are stuffed with househ (sautéed meat and onions with pine nuts), or use the mint-stuffed kibbeh balls in my cookbook, or even simple unstuffed kibbeh meatballs. All photos and content are copyright protected. Bon appetit! Serves: 4-6 Prep time: 45 minutes Cook time: 20 minutes. Taste of Beirut started as a blog in 2009 and its main purpose was to share my beloved Lebanese heritage with the world through recipes, anecdotes, and cultural tidbits. It all depends on when you plan to serve the dish. Whisk the cornstarch mixture into … Baked kibbeh with yogurt sauce… a favorite of the Middle East! Bulgur - You need fine bulgur for the shell and not the coarse variation.This would be the same bulgur we use to make Turkish lentil balls or kisir. Food evokes so many thoughts. This looks wonderful! Refrigerate for 1 hour to allow flavors to blend. All opinions are mine. Have a bowl of salted butter mixed with dry mint nearby as well, with a tiny spoon in it. The butter/mint mixture will be used to stuff each hollow kibbeh ball with an amount equivalent to 1/4 teaspoon for each. January 31, 2021  •  Category: Whole Grain/Bulgur/Rice, Main Dish, Meats. When the yogurt starts bubbling gently, it is ready and can absorb the mint pesto and kibbeh balls. Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on Pocket (Opens in new window), Click to email this to a friend (Opens in new window). It looks so comforting and delicious! With a wire (or rubber) whisk, smooth it out to get it as creamy as possible. Topping the kibbeh with yogurt sauce with garlicky olive oil infused with fresh parsley and mint is sophisticated, beautiful, and delicious. fresh mint, finely chopped (handful of leaves). Filling part of one’s day food shopping. Cooking the yogurt and mint pesto can be done the day the dish will be served. Smash them with a mortar into a powder, and keep in a tightly closed container. I absolutely loved the creamy yogurt sauce flavored with streaks of garlic and fresh cilantro, the hollow kibbe balls that I would break open with my spoon in order to dip them in more sauce and stretch the pleasure. SPICES: The spice mixture in these meatballs is cumin, allspice and cinnamon. Serve hot or at room temperature, with the … Carefully drop balls into yogurt sauce, and cook for 15 minutes. Hello! At this point, you can either purée the yogurt with an immersion blender, to get it as smooth as possible, or transfer it to a blender, or simply drain it through a sieve if it looks too grainy. kibbeh, traditional food, yogurt sauce, lebanese food, Photography and Content Copyright © Joumana Accad, Taste of Beirut ® 2021, 1.3 lb eye of round beef or extra lean beef or lamb, cut into small chunks with any visible fat removed, Cinnamon, black pepper, allspice, turmeric (optional), rose petal powder (optional), salt, powdered mint, all mixed in a small bowl. In a large saucepan, combine the yogurt with the water and eggs and cook over moderately low heat, whisking constantly, until the yogurt just begins to simmer. How about shish barak (small crispy tortellini like dumplings) in laban? Add the cornstarch mixture and keep stirring, raising the heat a tad, until the yogurt has thickened. Do you have a favorite recipe for this? Add the kibbeh to the yogurt sauce and leave to simmer for 10 minutes until the kibbeh float on top. Taste and adjust seasoning. You guys will love this! Tags: kibbeh, traditional food, yogurt sauce, lebanese food. In a large heavy saucepan, begin to warm the laban over medium heat. Place each completed kibbeh ball on a cookie sheet generously greased in oil. This hushweh was topped with a mix of crunchy, salty, toasty nuts unlike anything I’d ever experienced. “Our food” created strong minds and bodies; thus…, Your email address will not be published. ¾ cup uncooked bulgur. The little kibbeh balls, or arras kibbeh, are poached in laban or yogurt which is seasoned with lots of dried mint. Serve hot with vermicelli rice. The kibbeh balls, once baked, can easily be transferred to a container and wait patiently a few days in the fridge or longer in the freezer. Somehow traditions instilled from childhood, like Sitto’s bread-baking days and all that was life growing up in at our Lebanese table–have always reign in the grand scheme of what I know and love about Lebanese food and family. Kibbeh with yogurt sauce is such a luscious way to prepare Lebanese kibbeh. One of the most heavenly experiences I’ve had: the tender manti in a tangy yogurt sauce, followed by this rich, cheesy dessert like nothing I’ve ever had, with the crust of shredded phyllo and that touch of orange blossom! Andy and I will definitely be trying this one. Feb 16, 2012 - One major difference between, say, French or Italian or Greek cuisine and Middle-Eastern cuisine lies in the widespread use of yogurt in cooking. https://hadiaslebanesecuisine.com/newsite/recipe-items/kibbeh-blaban Thank you for supporting the organizations and brands that make everyday food possible! Ingredients: 1 recipe Stew Kibbeh Garnish with dried mint and pine nuts. Wonderful dish my mother cooked for us. In Levantine cuisine, the Kubbeh can be had raw (cold mezze), or fried (meat filled and fried), it can also be had baked: usually in a tray ( see recipe on this link ) or it can be cooked in stews; most famous of which are the stew of Kubbeh in yogurt sauce (this recipe) and the Kubbeh in onion sauce. What would you serve this dish with? Yum. Preparing it is pretty straight forward so I like to make it often. Kibbeh with yogurt sauce is such a luscious way to prepare Lebanese kibbeh. Another goat-milk yogurt based dish is “Laban Immou”. The pasta-like dumpling with meat inside cooked in yogurt sounds like Turkish manti! 1 ½ cups plain nonfat Greek-style yogurt. The consistency should be that of a dough. . There was the chicken and hushweh, inspiring as the food my dad wanted most at the end, and so Mom made it for him. Then there was the huge tray of hushweh that was delivered to the house later, just before the funeral. I absolutely loved the creamy yogurt sauce flavored with streaks of garlic and fresh cilantro, the hollow kibbe balls that I would break open with my spoon in order to dip them in more sauce and stretch the pleasure. Add the garlic and cook just until it is fragrant and warm, about 1 minute. What else are you poaching in your laban that’s song and dance-worthy, that’s comfort-the-family worthy? Make the kibbeh balls any size you like; the ones I used for the photos above are quite large at 3- to 4-inches long. Remove the oil from the heat and set it aside until serving. I created this recipe for New England dairy farm families as part of an ongoing partnership. Crecipe.com deliver fine selection of quality Kibbeh meatballs with spiced yogurt sauce recipes equipped with ratings, reviews and mixing tips. Delish and easy dipping sauce. It is easy to do, however, just add some cooked medium-grain rice (about 1/2 cup) to the sauce at the last minute and stir a … The little kibbeh balls, or arras kibbeh, are poached in laban or yogurt which is seasoned with lots of dried mint. The little kibbeh balls, or arras kibbeh, are poached in laban or yogurt which is seasoned with lots of dried mint. One egg can also be added to the yogurt and mixed-in at the same time as the cornstarch. Transfer the yogurt to a pot and set it over low heat. ½ teaspoon ground cumin. Technique: How to cook potatoes perfectly for salad, Mmmm Mmmm Mujadara, Lebanese lentil pilaf, Rose Water & Orange Blossoms Blog – Fresh and Classic Lebanese Recipes, crushed mint salt or crushed dried mint + pinch of kosher salt, uncooked arras kibbeh balls, at room temperature, “A terrific and important book!” — Anthony Bourdain. Rinse the bulgur and soak it briefly in a bowl of tap water, just until it gets soft. I am the mother of two grown children and a former school teacher, pastry chef, caterer and translator. Add the starch and mix. Do you have any idea why my dinner size fried unstuffed Kibbie patties sometimes have an air pocket when you bite inside? To make a larger batch of kibbeh in laban, simply double or triple the yogurt mixture to accommodate the amount of kibbeh balls you have. ⅛ teaspoon salt. Oct 14, 2020 - This was my all-time favorite dish growing up. Food plays a big part in our holiday traditions here. Kubbeh (known as kibbeh too) is delicious! Odette, yes, that would be pretty thick, so just add some water until you get a sauce-like consistency. Transfer the meat to the bowl over the bulgur and start mixing the two by hand first, then with the machine, until the kibbeh dough is soft, moist and compact, adjusting the texture by adding a few drops of ice water if too dry. Preheat the oil to 360 degrees F. In batches, add the kibbeh balls to the hot oil and cook until golden brown and the meat is cooked through, about 4 to 5 minutes. Thanks for sharing this amazing recipe. Process again, in batches, in a food processor until smooth and pliable enough to work like a dough, adding a little ice water if needed. Sara, a salad would compliment the kibbeh in yogurt beautifully. Baked kibbeh with yogurt sauce Ingredients. Kibbeh meatballs with spiced yogurt sauce recipe. The yogurt gently cooks the kibbeh and infuses it with all of the creaminess and tang that is laban, while the kibbeh in turn seasons the laban with all of its own spicy, flavorful goodness. . But if I line each Lebanese dish up with particular memories, more than a few call to mind that most painful, most impressive time when my father died. Sorry, your blog cannot share posts by email. We […] Turn off the heat, drop kibbeh balls in the yogurt sauce, and serve hot or warm. Scrumptious! Shape small balls the size of a large walnut onto a piece of wax paper or foil or on a cutting board. The sweetest family grew and grew and grew up! Any dishes like these that can take the family from crying to smiling, or at least to eating something amid the grieving, is what comfort food is all about. Mix the meat with bulgur in a bowl then season with salt, black pepper and cumin. Jul 14, 2012 - This was my all-time favorite dish growing up. In a food processor, add bulgur and all of the kibbeh’s other ingredients and mix until you get a coarce paste consistency. You can bake the kibbeh balls in a 180 C preheated oven for about 20 minutes turning midway. While the kibbeh cooks, make the herb-garlic oil. Add the kibbeh to the yogurt sauce and leave to simmer for 10 minutes until the kibbeh float on top. Whisk the cornstarch mixture into the yogurt, along with the crushed dried mint, salt, and lemon juice. I know that when I stuff kibbeh with mint butter, it appears as a pocket inside because the mint butter melts (this recipe is in my cookbook–ultra-delicious!). It’s deliciously balanced and perfect for every kibbeh lover. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on tasteofbeirut.com. To make this recipe, you need the following ingredients: The Shell. It is easy to do, however, just add some cooked medium-grain rice (about 1/2 cup)  to the sauce at the last minute and stir a bit. Once the cookie sheet is full of kibbeh balls, sprinkle some oil throughout if needed (or spray) and turn the balls over to make sure they are coated in oil. Spices - It's all about the flavor and spices.We need salt, pepper, paprika, dried mint … But never had I eaten kibbeh poached, with softness reigning all the way through, a gentleness that defines comfort food. Yes! Serve. Kibbeh with yogurt sauce is such a luscious way to prepare Lebanese kibbeh. The little kibbeh balls, or arras kibbeh, are poached in laban or yogurt which is seasoned with lots of dried mint. Whisk Greek yogurt into cooked rice, add garlic and mint, reduce heat to low, and cook for 5 minutes. Place a small bowl of water with ice cubes floating in it nearby. Maybe this is it? Topping the kibbeh with yogurt sauce with garlicky olive oil infused with fresh parsley and mint is sophisticated, beautiful, and delicious. Searching for kibbeh recipes, it’s easy to get overwhelmed by the many varieties and options. To me making the goat-milk yogurt is the most difficult but it is well worth the effort. Yogurt from cow milk or goat milk is used in hundreds of dishes. reading recipes, smiling at beautiful china, laughing at Julia Child’s witty comments, oogling over colorful table linens, saving for the latest pots to add, polishing mother’s pans which were “gifted” and beautiful silver, too… Yes, Maureen I stirred and stirred the laban for my mother, lovingly set the dinner table for the seven of us… My quiet tallest sister baked fudge for our dessert. ½ teaspoon minced garlic. Some flatbread or pita alongside, or spinach fatayar is excellent with it. Once the balls are shaped and ready, start hollowing them out, one at a time, and insert the mint butter drop before sealing the kibbeh ball, dipping fingers in the ice water as needed to smooth out the dough and seal any cracks. The traditional kibbeh labniyeh has some rice added to the yogurt sauce, but I personally do not find that a few grains of rice add anything to the dish. The mixture should be compact and moist. This was posted at the perfect time. Here was a dish that gave a whole new meaning to kibbeh for me—which until then I had known only as raw, and then fried or baked with a very definite deep golden crust. Awatef made sfeha, perfectly shaped and dotted with tomato and meat, different than the meat pies we made, and incredibly good. To add some kick, a pesto...Read More » Kibbeh with yogurt sauce is such a luscious way to prepare Lebanese kibbeh. I just made Turkish kibbeh (Icli kofti) this week (from “Istanbul and Beyond”) and they were delicious. Try fattoush or cucumber-tomato, or arugula with radish. Baked Kibbeh with Yogurt Sauce Lean beef seasoned with mint, onion, cumin and allspice is mixed with bulgur wheat then baked in small balls till golden. 2 cups cold water. The jumping up and down and the little song that had welcomed the kibbeh into the kitchen that day were ever so well-warranted, and yet I never really thought about cooking with laban in this way until I wrote my cookbook. It is what is used in traditional kibbeh. Save my name, email, and website in this browser for the next time I comment. As a Lebanese transplant, it seems to me that this recipe is called “Shish Barak”. Add the parsley and mint, a pinch of salt, and warm that for 30 seconds. Serve the kibbeh in warmed soup bowls, placing a few of the kibbeh balls (the number per bowl depends on the size of the balls), along with a ladle full of the yogurt sauce. As she described how she had beds available with fresh pajamas for anyone who had come to town for the funeral and needed a place to rest (Lebanese hospitality knows no bounds), she warmed the tall pot she’d brought on the stove. more and more like childhood. I’ve recently purchased bulgur and your instructions look so clear that I will be attempting this over the weekend. I am Joumana Accad and was born and raised in Beirut. Bake the kibbeh balls in a 350F oven for about 8 minutes, turning them once while getting roasted, to get them roasted and their shells sealed. ⅛ teaspoon black pepper. Now I’m going to make knafeh…. I completed high school in France and moved to the US in 1979. The server pushed the knafeh over another dessert that had semolina in it – I suppose he knew what tastes Americans skewed towards, and he was right! You’ll need to adjust seasonings too (increase). . Create a groove in center of each ball, fill with beef and onion mixture, and seal groove. In a small skillet, warm the olive oil over medium low heat. Required fields are marked *. I have enjoyed your recipes and pictures very much and thank you for inspiring me in the kitchen. Now that I have mastered (OK, done it without hurting anyone) the technique for making the kibbeh balls, I will try these next! Thank you so much Robin! What an amazing meal…mouth-watering! This site uses Akismet to reduce spam. 3 pounds full-fat plain yogurt, preferably Greek or Middle Eastern or Bulgarian style. This looks simply delicious. DIPPING SAUCE: Dipping sauce is not a necessity with this dish, however, if you do want to make some, here is a quick recipe that I make: Take 1/4 cup full-fat plain yogurt, add 3 tbsp grated or finely chopped cucumber and a pinch of dill. This recipe looks and sounds familiar to me but under a different name. Kibbeh balls with goat-milk yogurt is very familiar to me. It is striking to me when I realize how many food memories I have that are tied to the time surrounding my father’s passing.

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