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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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