Kibbeh Laban with Rice and Fried Onions
A comforting and rich dish featuring tender lamb kibbeh (bulgur wheat and minced lamb dumplings) simmered in a tangy yogurt sauce, served over fluffy rice and topped with crispy fried onions. This variation emphasizes the creamy yogurt sauce and adds a textural contrast with the onions.
🧂 Ingredients
- 250 g Fine bulgur wheat
- 500 g Ground lamb(divided: 300g for kibbeh, 200g for sauce)
- 1 medium Onion(finely chopped, for kibbeh)
- 1 tsp Allspice(for kibbeh)
- 0.5 tsp Cinnamon(for kibbeh)
- to taste Salt
- to taste Black pepper
- 1 kg Plain yogurt(full fat, preferably strained)
- 3 tbsp Cornstarch
- 4 minced Garlic cloves
- 2 tbsp Butter
- 400 g Rice(Basmati or long-grain)
- 800 ml Water(for rice)
- for frying Vegetable oil
- 1 large Onion(thinly sliced, for topping)
👨🍳 Instructions
- 1
Rinse the bulgur wheat and let it soak in cold water for 20 minutes. Drain thoroughly and squeeze out excess water.
- 2
In a food processor, combine the drained bulgur, 300g of ground lamb, finely chopped onion, allspice, cinnamon, salt, and pepper. Process until a smooth, cohesive paste forms. If too sticky, add a tablespoon of cold water.
💡 Tip: The mixture should be firm enough to shape. - 3
Wet your hands and shape the kibbeh mixture into small, oval dumplings (about 1.5 inches long). Make a slight indentation in the center of each dumpling.
- 4
In a large pot, bring salted water to a boil. Gently add the kibbeh dumplings and simmer for 15-20 minutes, or until they float and are cooked through. Carefully remove with a slotted spoon and set aside.
💡 Tip: Do not overcrowd the pot; cook in batches if necessary. - 5
While the kibbeh is simmering, prepare the yogurt sauce. In a separate pot, whisk together the yogurt and cornstarch until smooth. Add the minced garlic and the remaining 200g of ground lamb.
- 6
Cook the yogurt mixture over medium heat, stirring constantly, until it thickens and the lamb is cooked through. Do not let it boil vigorously, as the yogurt may curdle. Season with salt and pepper.
💡 Tip: Constant stirring is key to preventing curdling. - 7
Gently add the cooked kibbeh dumplings to the yogurt sauce and simmer for another 10-15 minutes to allow the flavors to meld.
- 8
Meanwhile, cook the rice according to package directions. In a small pan, melt the butter and sauté the thinly sliced onion until golden brown and crispy. Drain on paper towels.
- 9
To serve, spoon the cooked rice into bowls. Ladle the kibbeh and yogurt sauce over the rice. Garnish generously with the crispy fried onions.
💡 Pro Tips
- ✓Ensure the yogurt is at room temperature before whisking with cornstarch to minimize curdling.
- ✓The texture of the kibbeh should be smooth but firm.
- ✓For extra flavor, you can brown the 200g of ground lamb separately and add it to the yogurt sauce before simmering.
🔄 Variations
- Add a pinch of nutmeg to the kibbeh mixture.
- Serve with a side of fresh mint or a simple green salad.
- For a vegetarian version, omit the lamb and use a vegetable broth base for the sauce, thickening with more cornstarch.