Kibbeh Bi Laban

  • Course: Main Course
  • Skill Level: Intermediate
Kibbeh Bi Laban
Lebanese meatballs with creamy yogurt and rice.


  • Meat balls (kibbeh)
  • 200g Veal meat, finely ground
  • 200g Bulgur wheat
  • 1 Tsp salt
  • 1/2 Tsp pepper
  • 1/2 Tsp cinnamon powder
  • 1 Tsp dried basil
  • 1 Onion, minced
  • 1 Onion, minced

  • Stuffing
  • 1 Tbsp Al Wadi Al Akhdar butter
  • 1 Small brown onion, chopped
  • 200g Veal meat, coarsely ground
  • 2 Tbsp pine nuts Salt & pepper, to taste

  • Laban
  • 1 Cup water
  • ½ Cup short grain white rice or Al Wadi Al Akhdar rice
  • 2 Tsp corn flour
  • ¼ Cup of cold water
  • 1½ Kg yogurt (Greek yogurt)
  • 1 Tsp salt
  • 1 Tbsp Al Wadi Al Akhdar tahini
  • 1 Tsp dried mint

Step 1

In a bowl, combine all ingredients of the meat balls.

Step 2

To make the stuffing, melt the butter in a skillet pan and cook the onion until golden. Add minced meat and spices, stirring frequently. Add pine nuts and cook for about 10mn.

Step 3

Form kibbeh into balls the size of an egg, keep it open at one end, stuff it with the meat mixture and close it.

Step 4

Put the kibbeh in a pre-heated oven dish and roast it for about 25mn.

Step 5

In a heavy-bottomed saucepan, pour the water and the rice. Bring to a boil.

Step 6

Lower the heat and cook for about 10mn.

Step 7

Melt the corn flour in 1/4 cup of cold water and add to the yoghurt. Stir.

Step 8

Add the yogurt to the rice and cook. Add the Tahini, then the kibbeh and dried mint. Serve.

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