dinner · everyday
Kibbeh labanieh
Levantine kibbeh balls simmered in warm yogurt sauce with garlic and dried mint.
- Time
- 120min
- Steps
- 5
Ingredients
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Allergens
Contains milk, egg, wheat and tree nuts.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven, Deep pot for frying.
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Method
-
1
Soak bulgur; process with meat, onion and spices to a smooth paste.
-
2
Cook filling with onion and pine nuts.
-
3
Shape hollow balls, fill and seal; fry or bake briefly.
-
4
Heat yogurt with egg and cornstarch, stirring until it boils.
-
5
Add kibbeh and simmer 10 minutes until cooked through (71°C/160°F); stir in garlic-mint butter.
