Syrian Baked Kibbeh in Yogurt Sauce (Kibbeh Laban bil Sayniyeh)
A comforting and flavorful baked dish featuring tender kibbeh balls simmered in a rich, tangy yogurt sauce, often enriched with pine nuts and served with rice.
🧂 Ingredients
- 2 cups Fine bulgur
- 1 lb Ground lamb(divided)
- 1 medium Onion(finely chopped, divided)
- 1 tsp Allspice
- 1/2 tsp Cinnamon
- 1.5 tsp Salt(divided)
- 1/2 tsp Black pepper(divided)
- 4 cups Plain yogurt(full-fat, preferably strained)
- 3 tbsp Cornstarch
- 4 cloves Garlic(minced)
- 3 tbsp Butter
- 1/2 cup Pine nuts(toasted, for garnish)
👨🍳 Instructions
- 1
Rinse bulgur in cold water and drain well. In a large bowl, combine bulgur, 1/2 lb ground lamb, 1/2 finely chopped onion, allspice, cinnamon, 1 tsp salt, and 1/4 tsp black pepper. Knead with wet hands until a cohesive dough forms.
💡 Tip: Ensure the bulgur is well-drained to avoid a mushy kibbeh shell. - 2
In a separate bowl, mix the remaining 1/2 lb ground lamb with the remaining 1/2 chopped onion, 1/2 tsp salt, and 1/4 tsp black pepper. Form this mixture into small meatballs (about 1 inch in diameter).
💡 Tip: Uniform size of meatballs will ensure even cooking. - 3
Stuff each bulgur dough portion with a lamb meatball, shaping the kibbeh to fully enclose the meat. Set aside.
💡 Tip: Wet your hands frequently to prevent sticking. - 4
In a large pot, whisk together the yogurt and cornstarch until smooth. Add the minced garlic and bring to a simmer over medium heat, stirring constantly, until the sauce thickens.
💡 Tip: Continuous stirring is crucial to prevent the yogurt from curdling. - 5
Gently add the prepared kibbeh balls to the simmering yogurt sauce. Reduce heat to low, cover, and cook for 30-40 minutes, or until the kibbeh is cooked through and the sauce is creamy.
💡 Tip: Avoid vigorous boiling, which can break the kibbeh. - 6
While the kibbeh is cooking, melt the butter in a small skillet. Add the toasted pine nuts and sauté until golden brown. Set aside.
- 7
Serve the kibbeh and yogurt sauce hot, garnished with the toasted pine nuts. It is traditionally served with plain white rice.
💡 Tip: Allow the dish to rest for a few minutes before serving for flavors to meld.
💡 Pro Tips
- ✓Using full-fat, strained yogurt will result in a richer, thicker sauce.
- ✓If the yogurt sauce becomes too thick, thin it with a little warm water or broth.
- ✓For a smoother kibbeh shell, you can process the bulgur and lamb mixture in a food processor.
🔄 Variations
- Add a pinch of dried mint to the yogurt sauce for an extra layer of flavor.
- Some recipes include a small amount of cooked rice in the kibbeh filling for added texture.
- For a richer flavor, a small amount of reserved lamb fat can be incorporated into the kibbeh shell.