Wasfetna

Kibbeh Labanieh

Ready-made kibbeh warmed in hot yogurt sauce, finished with fried garlic and coriander, with vermicelli rice.

Kibbeh Labanieh
Cooking time
50 min
Hands-on time
25 min
Free time
12 min
Difficulty
Medium
Cuisine
Levantine
Calories
540
Contains
Gluten, Dairy, Eggs

A way to turn ready-made kibbeh into a main dish. The secret is in the yogurt: starch and egg whisked into it while cold, then stirring in one direction without stopping for even a second until the first boil, and only then does the kibbeh go in, gently.

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 kibbeh

For the yogurt

For the tempering

For serving

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

Shopping list

Equipment

  • Wide pot — The yogurt is whisked in it cold, before any heat.
  • Hand whisk — Stirring in one direction without stopping until the first boil.
  • Small pan — For the tempering: garlic and coriander in ghee.

Method

  1. Whisk the yogurt with the cornstarch, egg and salt in a wide pot while cold, until completely smooth.

    5 min
    You’ll know it’s ready when

    The mixture is smooth with no lumps of starch at the bottom.

    Tip: The cornstarch and egg together are what keep the yogurt from splitting on the heat.

  2. Place the pot on medium heat and stir continuously in one direction until it starts to boil.

    12 min
    You’ll know it’s ready when

    The first bubble has appeared and it has thickened enough to coat the spoon.

    Tip: Don't stop stirring for a second before the first boil.

  3. Reduce the heat and gently add the kibbeh discs, and let them heat up in the yogurt.

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

    The discs are hot through and the yogurt still holds together.

  4. Fry the garlic and coriander in ghee until fragrant, then pour them over the pot.

    4 min
    You’ll know it’s ready when

    The garlic is golden and the coriander has wilted.

  5. Stir gently once, and serve hot with rice.

    2 min
    You’ll know it’s ready when

    The discs are whole and have not crumbled, and the yogurt is smooth.

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