Syrian Baked Kibbeh in Yogurt Sauce with Meat
A comforting and flavorful dish featuring baked kibbeh (bulgur wheat and meat patties) submerged in a rich, tangy yogurt sauce with tender pieces of lamb or beef. This is a variation of Kibbeh Laban, but baked in a tray for a different texture and presentation.
🧂 Ingredients
- 2 cups Fine bulgur wheat
- 1 lb Ground lamb or beef(divided)
- 1 medium Onion(finely chopped, divided)
- 1 tsp Allspice
- 1/2 tsp Cinnamon
- 1.5 tsp Salt(divided)
- 1 tsp Black pepper(divided)
- 2 tbsp Vegetable oil or olive oil
- 4 cups Plain yogurt(full-fat)
- 3 tbsp Cornstarch or flour
- 4 cloves Garlic(minced)
- 1 lb Lamb or beef cubes(for the sauce)
- 2 cups Water
- 1/4 cup Pine nuts(toasted, for garnish)
👨🍳 Instructions
- 1
Rinse bulgur wheat and soak in cold water for 30 minutes. Drain well, squeezing out excess water.
- 2
In a food processor, combine soaked bulgur, 1/2 lb ground meat, half the chopped onion, allspice, cinnamon, 1 tsp salt, and 1/2 tsp pepper. Process until a smooth, cohesive paste forms. If too sticky, add a little more bulgur. Transfer to a bowl.
- 3
In a separate bowl, combine the remaining 1/2 lb ground meat with the other half of the chopped onion, 1/2 tsp salt, and 1/2 tsp pepper. Mix well.
- 4
Lightly oil your hands. Take portions of the bulgur mixture and flatten them into small patties. Place a small amount of the meat mixture in the center of each patty and carefully enclose it, forming a well-sealed oval or round kibbeh. Repeat until all mixture is used.
- 5
Heat 2 tbsp oil in a large skillet over medium-high heat. Fry the kibbeh in batches until golden brown on all sides. Remove and set aside.
- 6
In a large pot, combine the lamb or beef cubes with 2 cups of water, 1/2 tsp salt, and 1/2 tsp pepper. Bring to a boil, then reduce heat, cover, and simmer for 45-60 minutes, or until the meat is tender. Drain, reserving the cooking liquid.
- 7
In a separate bowl, whisk together the yogurt and cornstarch until smooth. Gradually whisk in about 1 cup of the reserved meat cooking liquid, then transfer this mixture to the pot with the cooked meat.
- 8
Heat the yogurt mixture over medium heat, stirring constantly, until it thickens and just begins to simmer. Do not boil vigorously. Stir in the minced garlic and cook for another minute.
- 9
Arrange the fried kibbeh in a single layer in a baking dish. Pour the hot yogurt sauce over the kibbeh, ensuring they are mostly submerged. If needed, add a little more reserved cooking liquid or water to cover.
- 10
Bake in a preheated oven at 350°F (175°C) for 30-40 minutes, or until the sauce is bubbly and the kibbeh are heated through.
- 11
Garnish with toasted pine nuts before serving. Serve hot with rice or bread.
💡 Pro Tips
- ✓Ensure the bulgur is well-drained to prevent a mushy kibbeh mixture.
- ✓When forming the kibbeh, keep your hands slightly wet or oiled to prevent sticking.
- ✓Stirring the yogurt sauce constantly is crucial to prevent it from curdling or sticking to the pot.
- ✓Adjust the consistency of the yogurt sauce with reserved cooking liquid or water as needed.
🔄 Variations
- Add a layer of thinly sliced onions or tomatoes to the baking dish before pouring the yogurt sauce.
- For a richer sauce, you can add a tablespoon of butter to the yogurt mixture.
- Serve with a side of vermicelli rice pilaf.