Kibbeh bil laban

Kibbeh bil laban

Kibbeh balls in yoghurt

By
From
The Complete Middle Eastern Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1/2 quantity Kibbeh mishwey or kibbeyet
double quantity Laban mutboukh
1 garlic clove
1/2 teaspoon salt
2 teaspoons dried mint
60g Samneh

Method

  1. Make the kibbeh balls as directed, filling with the stuffing and shaping them into torpedo shapes. Do not cook the finished balls. Set aside.
  2. Prepare the laban mutboukh, adding 125 ml water after the mixture has simmered for 3–5 minutes. Bring to the boil and simmer, uncovered, for a further 5 minutes.
  3. Add the kibbeh balls and simmer, uncovered, over low heat while preparing the garlic mint mixture.
  4. Crush the garlic with the salt and stir in the crushed mint. Heat the samneh in a small saucepan, add the garlic mixture and fry for 2–3 minutes.
  5. Gently stir the mixture through the kibbeh balls, stirring only in one direction. Add more salt to taste.
  6. Leave to simmer gently, uncovered, for 15 minutes. Do not stir again. When the kibbeh are cooked, the yoghurt sauce should be thick; if not, leave to simmer for a further 5 minutes.
  7. Serve hot, with riz mufalfal.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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