👨‍🍳 作り方

1. 1

   Rinse bulgur and squeeze out excess water. Combine with ground meat, chopped onion, allspice, cinnamon, salt, and pepper. Knead until well combined to form the kibbeh mixture.

   💡 プロのコツ: Ensure the mixture is smooth and cohesive.
2. 2

   Divide the kibbeh mixture into small portions. Shape each portion into a ball, then flatten slightly and create a hollow in the center. Fill with a small amount of seasoned ground meat (optional, for extra flavor) and seal to form a dumpling.

3. 3

   In a large pot, whisk together the yogurt, cornstarch (or flour), and a little cold water until smooth. Stir in the minced garlic. Place over medium heat and bring to a gentle simmer, stirring constantly, until the sauce thickens.

   💡 プロのコツ: Don't let the yogurt boil vigorously, as it can curdle.
4. 4

   Carefully add the prepared kibbeh dumplings to the simmering yogurt sauce. Reduce heat to low, cover, and cook for 45-60 minutes, or until the kibbeh is cooked through and tender. Stir occasionally to prevent sticking.

   ⏱️ 45-60 minutes
5. 5

   While the kibbeh is cooking, heat vegetable oil or ghee in a small pan and sauté the remaining chopped onion until golden brown. Add this to the yogurt sauce for extra flavor.

   ⏱️ 10 minutes
6. 6

   Serve the Kibbeh Labanieh hot, traditionally with plain rice or vermicelli rice. Garnish with toasted pine nuts.

   💡 プロのコツ: A squeeze of lemon juice can add brightness.