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Kibbeh bil Laban
Syrian Yogurt Kibbeh
A comforting and flavorful dish featuring tender kibbeh balls simmered in a tangy, creamy yogurt sauce, often enriched with garlic and mint.
๐ง ์ฌ๋ฃ
- 2 cups Fine bulgur
- 1 lb Lean ground lamb or beef
- 1 medium Onion(finely chopped)
- 1 tsp Allspice
- 0.5 tsp Cinnamon
- 1.5 tsp Salt
- 0.5 tsp Black pepper
- 4 cups Plain yogurt
- 4 cloves Garlic(minced)
- 2 tbsp Dried mint
- 2 tbsp Cornstarch or flour(mixed with a little water to make a slurry)
- 2 tbsp Vegetable oil or ghee(for sautรฉing)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Rinse the fine bulgur and let it soak in cold water for 15-20 minutes. Squeeze out excess water thoroughly.
- 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.
๐ก ์ ๋ฌธ๊ฐ ํ: For best results, use your hands to knead the mixture. - 3
Form the kibbeh mixture into small, oval-shaped balls. You can also create a shell and fill it with a mixture of sautรฉed minced onions and pine nuts for a richer flavor (optional).
- 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.
๐ก ์ ๋ฌธ๊ฐ ํ: To prevent curdling, temper the yogurt by whisking in a ladleful of warm liquid before adding it to the pot. - 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
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
In a small separate pan, heat the vegetable oil or ghee and sautรฉ the remaining minced garlic and dried mint for about 1 minute until fragrant. Pour this over the kibbeh bil laban just before serving.
๐ก ์ ๋ฌธ๊ฐ ํ
- โEnsure the bulgur is well-drained to prevent a mushy kibbeh.
- โKneading the kibbeh mixture thoroughly is crucial for its texture.
- โServe hot with vermicelli rice or crusty bread.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add toasted pine nuts to the yogurt sauce for extra richness.
- For a spicier kick, add a pinch of red pepper flakes to the garlic-mint oil.