Syrian
Kibbeh Labaniyeh
Syrian kibbeh in warm yoghurt sauce
Small meat-and-bulgur kibbeh dumplings simmered in a garlicky warm yoghurt sauce with dried mint.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Syrian cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Kibbeh Labaniyeh
Ingredients
Main
Method
- 1
Knead the bulgur with most of the beef, onion and allspice into a smooth kibbeh paste.
- 2
Cook the remaining beef with pine nuts, then enclose small portions inside oval kibbeh shells.
- 3
Whisk yoghurt with cornflour and egg and heat slowly, stirring continuously, until it simmers.
- 4
Poach the kibbeh gently in the yoghurt sauce until cooked through.
- 5
Sizzle garlic and mint in butter and stir over the sauce before serving.
Kibbeh labaniyeh is a Syrian preparation of stuffed kibbeh cooked in a stabilised yoghurt sauce scented with garlic and mint.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only when the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless the dish is intended to be served chilled or at room temperature.
Keep cooking
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