Kibbeh Labanieh - Meatball Yogurt Soup Part 3 of 3

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often more affordable.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt offers a thicker texture with fewer calories, while sour cream can be a cost-effective alternative.

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats and are often less expensive than pine nuts.

bulgur wheat

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is a gluten-free option, while rice is a more economical grain.

Add 2 pounds of yogurt to a casserole.

Dilute cornstarch with a little bit of water to avoid lumps.

Crack the whole egg in a small container and whisk it slightly.

Mix the egg with the diluted cornstarch and add it to the yogurt.

Turn the stove on and stir constantly while adding water from the boiled kibbeh.

Continue mixing until the yogurt heats up to avoid curdling.

Adjust the consistency by adding more water if you want a lighter soup or less for a thicker soup.

Once it boils, ensure to stir constantly to maintain smoothness.

Add the cooked kibbeh (koftas) to the soup and stir.

In a frying pan, melt 2 tbsp of butter and add mint to it.

Pour the mint butter over the soup and sprinkle paprika for color and taste.

Cooking Techniques

Equipment Needed

Spice Level: