“Kibbeh b laban” a lebanese traditional dish made of meat balls (small kibbeh) and cooked yogurt with sautéed mint and garlic mix.
So delicious during summer sunny days!
Hope you will like it!
INGREDIENTS
For Kibbeh you will need:
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0.5 cup fine burgul.
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kammoune (special lebanese herbs mix).
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100 g minced meat (mad’ou’a).
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100 g minced meat (for stuffing).
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1medium sized onion (diced) divided use.
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0.5 tsp 7 spices.
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0.5 Tbs Summak.
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Pine nuts.
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Salt.
For yogurt you will need:
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3/4 kg yogurt.
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1.5 Tbs cornflour.
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3 Tbs water.
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5 garlic cloves (minced).
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10 mint leaves (chopped).
DIRECTIONS
1. Mix burgul with salt, 1 onion and kammoune.
2. Add to it water (around 1 cup) and soak it for like an hour until the burgul pieces are puffy.
3. Meanwhile, in a pan, fry diced onion.
4. Add to it a pinch of salt, so it softens.
5. Add meat, cook them together, add summak, 7 spices , a bit of salt and pine nuts.
6. Now the burgul is puffy, work it well with your hands, add to it minced meat(mad’ou’a). Work them well together, until you have a ball.
7. Form equal-sized balls, then shape and stuff them (watch video).
8. Keep your hands wet while shaping them.
9. Deep fry them until golden for best results (you can bake them).
10. Blend yogurt with the hand mixer (electrical/non electrical) or blender.
11. Mix corn flour with water and add it to yogurt.
12. Cook over low heat, while stirring.
13. When it comes to boil, you can now stir from time to time.
14. Meanwhile, fry chopped mint and minced garlic in a bit of vegetable oil.
15. When yogurt thickens (custard-like texture) add mint garlic mix. Stir.
16. Serve warm or cold (as you like) with Kibbeh.
17. Garnish with fried pine nuts.
Tip: You can always have frozen Kibbeh prepared from leftovers meat when you prepare the Lebanese baked kibbeh. It makes it easier and quicker for you.
