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Fried Kibbeh bil Laban
Crispy fried bulgur and meat shells filled with a savory spiced meat mixture, served in a tangy yogurt sauce. This is a variation on the more common Shish Barak, focusing on the fried kibbeh element.
🧂 Ainekset
- 2 cups Fine bulgur
- 1 lb Lean ground lamb or beef(divided)
- 1 medium Onion(finely chopped, divided)
- 1 tsp Allspice
- 1/2 tsp Cinnamon
- 1.5 tsp Salt(divided)
- 1/2 tsp Black pepper(divided)
- 1/2 cup Pine nuts(toasted, for filling)
- 4 cups Plain yogurt(full fat)
- 4 cloves Garlic(minced)
- 2 tbsp Cornstarch or flour
- for frying Vegetable oil or ghee
- 2 tbsp Fresh mint(chopped, for garnish)
👨🍳 Ohjeet
- 1
Rinse bulgur and soak in cold water for 30 minutes. Squeeze out excess water thoroughly.
💡 Ammattilaisvinkit: Ensure bulgur is very dry to prevent kibbeh from breaking. - 2
In a bowl, combine soaked bulgur, 1/2 lb ground meat, 1/2 chopped onion, allspice, cinnamon, 1 tsp salt, and 1/4 tsp pepper. Knead until a smooth, cohesive dough forms. This may take 10-15 minutes by hand or a few minutes in a food processor.
💡 Ammattilaisvinkit: The mixture should be pliable and not sticky. - 3
For the filling, sauté the remaining 1/2 lb ground meat and 1/2 chopped onion in a pan until browned. Drain excess fat. Stir in pine nuts, remaining 1/2 tsp salt, and 1/4 tsp pepper. Let cool.
⏱️ 10 minutes - 4
Divide the bulgur mixture into small balls. Flatten each ball in your palm, create a thin shell, and fill with the meat mixture. Seal carefully to form oval-shaped kibbeh.
💡 Ammattilaisvinkit: Wet your hands slightly to prevent sticking. - 5
Heat about 2-3 inches of oil in a deep pot or Dutch oven to 350°F (175°C). Fry the kibbeh in batches until golden brown and cooked through.
⏱️ 5-7 minutes per batch💡 Ammattilaisvinkit: Do not overcrowd the pot. - 6
While kibbeh fries, prepare the yogurt sauce. In a saucepan, whisk together yogurt, minced garlic, cornstarch/flour, and 1/2 tsp salt. Cook over medium heat, stirring constantly, until the sauce thickens and just begins to simmer. Do not boil vigorously.
⏱️ 10 minutes - 7
Gently add the fried kibbeh to the warm yogurt sauce. Simmer for 5 minutes to allow flavors to meld.
⏱️ 5 minutes - 8
Serve hot, garnished with fresh mint. This dish can also be served with rice on the side.
💡 Ammattilaisvinkit: A sprinkle of sumac can add an extra layer of flavor.
💡 Ammattilaisvinkit
- ✓The quality of bulgur is crucial for the texture of the kibbeh shell.
- ✓Ensure the yogurt sauce is smooth and not lumpy by whisking well and cooking gently.
- ✓This dish is best enjoyed fresh, but leftovers can be reheated gently.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- For a lighter version, bake the kibbeh instead of frying.
- Add a pinch of seven-spice blend to the filling for more complex flavor.
- Serve the yogurt sauce on the side for dipping.