Wasfetna

Ka’akil in yogurt

Chicken mince balls in cooked yogurt with garlic and coriander.

Ka’akil in yogurt — Chicken mince
Cooking time
56 min
Hands-on time
46 min
Free time
10 min
Difficulty
Medium
Cuisine
Levantine
Contains
Dairy, Eggs

Ingredients

5people

Amounts follow the number of people

For the ka'akil

For the yogurt sauce

For the garlic tempering

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

Shopping list

Equipment

  • Pot for boiling — Poach the balls until the center of the largest reaches 74°C; reserve a little cooking water.
  • Wide pot — The yogurt is whisked cold in it, then cooked with constant stirring.
  • Small pan — For the tempering: garlic and coriander in ghee.
  • Food thermometer

Method

  1. Knead the chicken 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 chicken doesn't stick.

  2. Poach the chicken balls at a gentle simmer until the center of the largest reaches 74°C. Lift out and reserve a cup of cooking water. Floating alone does not prove doneness.

    15 min
    You’ll know it’s ready when

    The thickest part reaches 74°C. Timing is a guide; continue cooking if needed.

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

    12 min
    You’ll know it’s ready when

    The yogurt started to boil and thickened slightly, but it did not separate.

    Tip: Stirring continuously in one direction until boiling is what prevents the yogurt from curdling.

  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 are swimming in smooth, thick yogurt.

  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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