👨‍🍳 作り方

1. 1

   Rinse the fine bulgur and let it soak in cold water for 15-20 minutes. Squeeze out excess water thoroughly.

2. 2

   In a large bowl, combine the soaked bulgur, ground meat, finely chopped onion, allspice, cinnamon, salt, and pepper. Knead until well combined and a paste-like consistency is formed.

   💡 プロのコツ: For best results, use your hands to knead the mixture.
3. 3

   Form the kibbeh mixture into small, oval-shaped balls. You can also create a shell and fill it with a mixture of sautéed minced onions and pine nuts for a richer flavor (optional).

4. 4

   In a large pot, whisk together the yogurt, minced garlic, and dried mint. Heat over medium heat, stirring constantly, until it begins to simmer. Do not boil vigorously, or the yogurt may curdle.

   💡 プロのコツ: To prevent curdling, temper the yogurt by whisking in a ladleful of warm liquid before adding it to the pot.
5. 5

   Gradually add the kibbeh balls to the simmering yogurt sauce. Cook for about 20-25 minutes, or until the kibbeh balls are cooked through and float to the surface.

6. 6

   Stir in the cornstarch or flour slurry to thicken the sauce. Cook for another 2-3 minutes until the sauce reaches the desired consistency.

7. 7

   In a small separate pan, heat the vegetable oil or ghee and sauté the remaining minced garlic and dried mint for about 1 minute until fragrant. Pour this over the kibbeh bil laban just before serving.