Kibbeh Hamouda bil Laban

Name: Kibbeh Hamouda bil Laban
Prep time: PT45 minutes
Cook time: PT40 minutes
Total time: PT1 hour 25 minutes
Yield: 6
Cuisine: Jordan
Ingredients: 2 cups Fine bulgur; 1 lb Ground lamb (divided, 1/2 lb for shell, 1/2 lb for filling); 1 medium Onion (finely chopped, divided); 1 tsp Allspice; 1/2 tsp Cinnamon; to taste Salt; to taste Black pepper; for frying Vegetable oil; 4 cups Plain yogurt; 2 tbsp Cornstarch; 3 cloves Garlic (minced); 1/4 cup Pine nuts (toasted, for garnish); for serving Cooked rice

A delightful variation of kibbeh where fried bulgur and meat shells are simmered in a rich, tangy yogurt sauce, often enhanced with pine nuts and served with rice.

準備時間45 minutes

調理時間40 minutes

合計時間1 hour 25 minutes

分量6

難易度Hard

オリジナル· Feb 8

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👨‍🍳 作り方

1
For the kibbeh shell: Rinse bulgur and let it soak for 20 minutes. Squeeze out excess water.
2
In a bowl, combine soaked bulgur, 1/2 lb ground lamb, half of the chopped onion, allspice, cinnamon, salt, and pepper. Knead until a smooth paste forms.
3
For the filling: Sauté the remaining onion in a little oil until softened. Add the other 1/2 lb ground lamb and cook until browned. Season with salt and pepper. Let cool.
4
Take a small portion of the bulgur mixture, flatten it in your palm, fill with the lamb mixture, and shape into oval kibbeh. Repeat with remaining mixture.
5
Heat oil in a deep pan and fry the kibbeh until golden brown. Drain on paper towels.
6
For the yogurt sauce: In a pot, whisk together yogurt and cornstarch until smooth. Add minced garlic and a pinch of salt.
7
Heat the yogurt mixture over medium heat, stirring constantly, until it thickens and comes to a gentle simmer. Do not boil vigorously.
8
Gently add the fried kibbeh to the simmering yogurt sauce. Cook for another 10-15 minutes, allowing the kibbeh to absorb the flavors.
9
Serve the kibbeh hamouda bil laban hot, garnished with toasted pine nuts, alongside cooked rice.

調理履歴を記録する

💡 プロのコツ

✓Ensure the bulgur is well-drained to prevent a mushy kibbeh shell.
✓Knead the kibbeh mixture thoroughly for a smooth texture.
✓When heating the yogurt sauce, stir continuously to prevent curdling and ensure the cornstarch is fully incorporated.
✓Fry kibbeh in batches to maintain oil temperature and achieve even browning.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add a pinch of nutmeg to the filling for extra warmth.
Serve with a side of fresh Arabic salad.
For a richer sauce, a tablespoon of ghee can be added to the yogurt before heating.