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Syrian Halab Kibbeh
Kibbeh Halabiyeh
A sophisticated Syrian dish featuring delicate, raw kibbeh patties served in a flavorful yogurt sauce, often garnished with pomegranate seeds and mint.
🧂 Ingredienser
- 1.5 cups Fine bulgur wheat
- 1 lb Lean ground lamb or beef
- 1 small Onion(finely minced)
- 1 tsp Allspice
- 1/2 tsp Cinnamon
- 1 tsp Salt(or to taste)
- 1/4 tsp Black pepper(freshly ground)
- 3 cups Plain yogurt
- 2 cloves Garlic(minced)
- 1 tbsp Dried mint
- 1/4 cup Pomegranate seeds(for garnish)
- 2 tbsp Olive oil
👨🍳 Fremgangsmåde
- 1
Rinse bulgur wheat and let it soak in cold water for 15 minutes. Squeeze out excess water thoroughly.
💡 Professionelle Tips: Ensure bulgur is well-drained to achieve the correct kibbeh consistency. - 2
In a bowl, combine the soaked bulgur, ground meat, minced onion, allspice, cinnamon, salt, and pepper. Knead vigorously until the mixture is very smooth and paste-like. This may take 10-15 minutes.
💡 Professionelle Tips: A food processor is highly recommended for achieving the fine, smooth texture required for raw kibbeh. - 3
Divide the kibbeh mixture into small, thin patties or discs. You can also shape them into small, flattened balls.
💡 Professionelle Tips: Keep your hands slightly damp to prevent sticking. - 4
In a saucepan, whisk together the yogurt, minced garlic, and dried mint. Heat gently over low heat, stirring constantly, until warmed through. Do not boil.
⏱️ 5 minutes💡 Professionelle Tips: Warming the yogurt prevents it from curdling when the kibbeh is added. - 5
Carefully add the kibbeh patties to the warm yogurt sauce. Simmer gently for about 10-12 minutes, or until the kibbeh is cooked through and the sauce has thickened slightly.
⏱️ 12 minutes💡 Professionelle Tips: Cook the kibbeh gently to maintain its shape. - 6
Ladle the kibbeh and yogurt sauce into serving bowls. Drizzle with olive oil and garnish with pomegranate seeds and extra dried mint.
💡 Professionelle Tips: Pomegranate seeds add a burst of freshness and a beautiful visual contrast.
💡 Professionelle Tips
- ✓Use the freshest, highest quality lean meat available for raw kibbeh.
- ✓The texture of the kibbeh mixture is critical; it should be smooth and pliable.
- ✓This dish is best served immediately after preparation.
✨ Variationstanker
Inspiration til din egen version af denne opskrift
- Some recipes include a small amount of toasted pine nuts in the kibbeh mixture.
- For a spicier kick, add a pinch of red pepper flakes to the yogurt sauce.