Kibbeh bil Laban Recipe with Rice and Pine Nuts
Ingredients
For the Kibbeh:
For the dough:
1 cup fine bulgur
1/2 cup ground lamb or beef (or a mix)
1 medium onion, finely grated or chopped
1 tsp ground allspice
1/2 tsp ground cinnamon (optional)
1/4 tsp ground cumin (optional)
Salt and pepper, to taste
1/4 cup pine nuts (optional, but highly recommended)
2 tbsp olive oil (for mixing the dough)
For the filling:
1/2 lb ground lamb or beef (use lean meat)
1 onion, finely chopped
1/4 cup pine nuts, toasted
1/2 tsp ground allspice
Salt and pepper, to taste
1-2 tbsp olive oil (for sautéing)
For the Yogurt Sauce (Laban):
2 cups plain yogurt (preferably whole milk yogurt)
2 tbsp cornstarch (optional, to thicken)
2 tbsp water (if using cornstarch)
1-2 cloves garlic, minced
1 tbsp dried mint (or fresh if preferred)
Salt and pepper, to taste
1 cup cooked rice (preferably short-grain or basmati)
2 tbsp pine nuts (to toast and add into the yogurt sauce)
Instructions
1. Prepare the Kibbeh Dough:
Soak the bulgur in cold water for about 30 minutes until soft. Drain and squeeze out excess water.
Add the ground meat, finely chopped onion, spices, and olive oil. Mix until smooth and the dough is well-combined.
Set the dough aside covered with a damp cloth.
2. Prepare the Filling:
In a skillet, sauté the chopped onions with olive oil until they become soft and translucent.
Add the ground meat and cook until browned.
Stir in the toasted pine nuts and season with allspice, salt, and pepper. Allow the mixture to cool.
3. Shape the Kibbeh:
Wet your hands and take small portions of the dough. Shape them into oval balls and make a well in the center.
Stuff the well with the cooked meat filling and seal the kibbeh around the filling.
Repeat with the remaining dough and filling.
4. Fry the Kibbeh:
Heat vegetable oil in a frying pan over medium heat.
Fry the kibbeh until golden brown, about 5-7 minutes per side.
Remove and drain on paper towels.
5. Prepare the Yogurt Sauce (Laban):
In a saucepan, mix yogurt with cornstarch (if using) and a little water.
Heat the yogurt mixture over medium-low heat, stirring constantly until it thickens, about 5-7 minutes. If you prefer a thinner sauce, you can add more water.
Add garlic, dried mint, salt, and pepper. Stir to combine.
Stir in the cooked rice and gently fold it into the sauce.
In a separate pan, toast the pine nuts in a little olive oil until golden brown and crispy, then add them to the yogurt sauce.
6. Serve:
Arrange the fried kibbeh on a platter.
Pour the yogurt sauce over the kibbeh, ensuring it’s well-coated.
Garnish with additional pine nuts or a sprinkle of dried mint if desired.
Serve hot with Arabic bread or a fresh salad.
Tips:
You can make the yogurt sauce a little more tangy by adding a squeeze of lemon juice.
The rice in the yogurt sauce helps thicken the sauce and adds a nice texture that balances the richness of the fried kibbeh.
If you prefer, you can serve the rice separately and pour the yogurt sauce over the kibbeh, keeping the rice as a side dish.
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Dining and Cooking