Kibbeh Labanieh (Yogurt Kibbeh for Eid)
The Quirky Foodster Team
Ingredients
- Fine bulgur, soaked and drained — 150 g (1 cup)
- Minced lamb, divided — 300 g (10.5 oz)
- Small onion, grated — 1
- Plain full-fat yogurt — 1 kg (2.2 lb)
- Egg white — 1
- Garlic, crushed — 2 cloves
- Dried mint — 30 ml (2 tbsp)
- Cornflour (cornstarch), dissolved in a little water — 30 ml (2 tbsp)
- Salt and pepper — to taste
Method
- Combine the soaked bulgur with half the minced lamb and grated onion, kneading into a smooth paste, and shape into small kibbeh dumplings.
- Whisk the yogurt with the egg white and dissolved cornflour in a large pot to help stabilise it during cooking.
- Bring the yogurt mixture to a gentle simmer over medium-low heat, stirring constantly in one direction to prevent curdling.
- Gently lower the kibbeh dumplings into the simmering yogurt and cook for 15-20 minutes until they float and are cooked through.
- In a small pan, fry the crushed garlic and dried mint briefly in a little oil, then stir into the pot.
- Season with salt and pepper, and serve hot over rice.
Introduction: Kibbeh dumplings simmered in a creamy garlic yogurt sauce are reserved for special occasions in Syrian homes, especially Eid gatherings, where the dish’s richness and technical care reflect the importance of the celebration.
Cultural Background: Kibbeh dumplings simmered in a creamy garlic yogurt sauce are reserved for special occasions in Syrian homes, especially Eid gatherings, where the dish’s richness and technical care reflect the importance of the celebration.
Tips: Stir the yogurt constantly while it comes to a simmer to prevent it from splitting. Adding an egg white or cornflour helps stabilise the yogurt sauce, a traditional Syrian trick.
Variations: Add cooked chickpeas to the sauce for extra texture. Use goat’s yogurt for a tangier, more traditional flavour.
Storage: Refrigerate in an airtight container for up to 2 days; the sauce may separate slightly on reheating.
Reheating: Reheat very gently over low heat, stirring constantly, to avoid splitting the yogurt.
FAQs:
Q: Why did my yogurt sauce curdle?
A: This usually happens if the heat is too high or the yogurt isn’t stirred constantly — stabilising with egg white or cornflour helps prevent it.
Q: Can I prepare the kibbeh dumplings in advance?
A: Yes, shape and refrigerate them a day ahead, then cook fresh in the yogurt sauce.
- Fine bulgur, soaked and drained — 150 g (1 cup)
- Minced lamb, divided — 300 g (10.5 oz)
- Small onion, grated — 1
- Plain full-fat yogurt — 1 kg (2.2 lb)
- Egg white — 1
- Garlic, crushed — 2 cloves
- Dried mint — 30 ml (2 tbsp)
- Cornflour (cornstarch), dissolved in a little water — 30 ml (2 tbsp)
- Salt and pepper — to taste
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