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Kibbeh Hamouda bil Laban
A delightful variation of kibbeh where fried bulgur and meat shells are simmered in a rich, tangy yogurt sauce, often enhanced with pine nuts and served with rice.
đ§ Ingredienser
- 2 cups Fine bulgur
- 1 lb Ground lamb(divided, 1/2 lb for shell, 1/2 lb for filling)
- 1 medium Onion(finely chopped, divided)
- 1 tsp Allspice
- 1/2 tsp Cinnamon
- to taste Salt
- to taste Black pepper
- for frying Vegetable oil
- 4 cups Plain yogurt
- 2 tbsp Cornstarch
- 3 cloves Garlic(minced)
- 1/4 cup Pine nuts(toasted, for garnish)
- for serving Cooked rice
đšâđł Instruktioner
- 1
For the kibbeh shell: Rinse bulgur and let it soak for 20 minutes. Squeeze out excess water.
- 2
In a bowl, combine soaked bulgur, 1/2 lb ground lamb, half of the chopped onion, allspice, cinnamon, salt, and pepper. Knead until a smooth paste forms.
- 3
For the filling: Sauté the remaining onion in a little oil until softened. Add the other 1/2 lb ground lamb and cook until browned. Season with salt and pepper. Let cool.
- 4
Take a small portion of the bulgur mixture, flatten it in your palm, fill with the lamb mixture, and shape into oval kibbeh. Repeat with remaining mixture.
- 5
Heat oil in a deep pan and fry the kibbeh until golden brown. Drain on paper towels.
- 6
For the yogurt sauce: In a pot, whisk together yogurt and cornstarch until smooth. Add minced garlic and a pinch of salt.
- 7
Heat the yogurt mixture over medium heat, stirring constantly, until it thickens and comes to a gentle simmer. Do not boil vigorously.
- 8
Gently add the fried kibbeh to the simmering yogurt sauce. Cook for another 10-15 minutes, allowing the kibbeh to absorb the flavors.
- 9
Serve the kibbeh hamouda bil laban hot, garnished with toasted pine nuts, alongside cooked rice.
đĄ Proffstips
- âEnsure the bulgur is well-drained to prevent a mushy kibbeh shell.
- âKnead the kibbeh mixture thoroughly for a smooth texture.
- âWhen heating the yogurt sauce, stir continuously to prevent curdling and ensure the cornstarch is fully incorporated.
- âFry kibbeh in batches to maintain oil temperature and achieve even browning.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add a pinch of nutmeg to the filling for extra warmth.
- Serve with a side of fresh Arabic salad.
- For a richer sauce, a tablespoon of ghee can be added to the yogurt before heating.