Kibbeh Bil Laban (Labanieh)/ Kibbeh Balls in Yogurt (Authentic Lebanese)

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner and lower in fat.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: chopped walnuts

Sunflower seeds are more affordable and nut-free.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is thicker and adds protein.

bulgur wheat

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is gluten-free and adds protein.

Prepare the flavor enhancer by adding cumin seeds, dried basil, dried marjoram, dried mint, peppercorns, allspice, edible rose buds, bulgur, and chopped onions to a food processor and pulse a few times.

Grind the meat in a food processor to a paste-like consistency, preferably in two batches.

Put the fine bulgur in a large heatproof dish and pour boiling water over it. Stir and set aside for 30 to 40 minutes to hydrate.

Knead the bulgur with ice water for 20 minutes.

Add the ground meat to the bulgur and knead until fully integrated.

Toast the onions in oil until golden brown, then remove and add minced meat, cooking for 7 to 8 minutes.

Add the onions back along with sumac, spices, and salt, then stir in the pine nuts.

Shape the kibbeh by dampening hands in ice water, grabbing a handful of dough, making a hole, adding stuffing, and sealing it into an oval shape.

Bake the kibbeh balls in the oven for 15 minutes to firm them up.

In a large pot, whisk yogurt, egg, and diluted cornstarch over high heat, whisking constantly to prevent curdling.

Once the yogurt boils, gently add the kibbeh balls in batches and simmer uncovered for 15 minutes, stirring gently.

In a skillet, melt butter and oil, add garlic and cilantro, and cook until fragrant, then add to the kibbeh laban and stir.

Adjust the thickness of the kibbeh laban with boiling water if necessary, and serve hot or at room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens