Wasfetna

Ka’akil in yogurt

Walnut-sized meatballs cooked in hot yogurt sauce, finished with fried garlic and coriander.

Ka'akil in yogurt
Cooking time
1 hr 5 min
Hands-on time
43 min
Free time
10 min
Difficulty
Medium
Cuisine
Levantine
Calories
660
Contains
Dairy, Eggs

One of the cooked-yogurt dishes served with rice. The meatballs are poached first until they float, then go into yogurt that's stirred in one direction without stopping until it boils, because that's what keeps it from splitting.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

5people

Amounts follow the number of people

For the ka'akil

For the yogurt

For the tempering

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Pot for boiling — The balls are boiled until they float, and a cup of the water is kept.
  • Wide pot — The yogurt is whisked cold in it, then cooked with constant stirring.
  • Small pan — For the tempering: garlic and coriander in ghee.

Method

  1. Knead the minced meat with the onion, spices and salt, and shape it into balls the size of a walnut.

    15 min
    You’ll know it’s ready when

    The ball is firm and does not crack between the hands.

    Tip: Wet your hands with cold water so the meat doesn't stick.

  2. Boil the balls in salted boiling water until they float and are cooked through, then remove them and keep a cup of the water.

    12 min
    You’ll know it’s ready when

    The balls have risen to the surface and are an even color.

  3. Whisk the yogurt with the cornstarch, egg and salt in a cold pot, then set it over medium heat, stirring constantly in one direction.

    12 min
    You’ll know it’s ready when

    The yogurt has come to a boil and thickened slightly without splitting.

    Tip: Stirring constantly in one direction until it boils is what keeps the yogurt from splitting.

  4. Add the ka'akil to the yogurt with a little of their cooking water, and let it simmer gently.

    10 minYou can walk away
    You’ll know it’s ready when

    The balls sit in a smooth, thick yogurt sauce.

  5. Fry the garlic and coriander in ghee, pour the tempering over the pot and stir gently, then serve with rice.

    4 min
    You’ll know it’s ready when

    The garlic smell fills the kitchen and the coriander is green, not black.

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