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Kibbeh Labanieh
Kibbeh Labanieh is a traditional Syrian dish, particularly popular in Aleppo. It features tender kibbeh (dumplings made from bulgur wheat and meat) gently simmered in a creamy, tangy yogurt sauce. Often garnished with fried garlic and mint, it's a comforting and flavorful meal.
đ§ Ingredienser
- 1.5 cups Fine bulgur wheat (#1)
- 0.5 cup Water (for bulgur)
- 1 large Onion(finely chopped)
- 0.5 cup Fresh mint(packed)
- 0.25 cup Kamouneh spice (or 7 spice)
- 1.5 tsp Salt
- 1 pound Ground beef or lamb(lean)
- 0.5 tsp Allspice
- 1 kg Plain yogurt(full-fat preferred)
- 1 tbsp Cornstarch(mixed with 2 tbsp cold water)
- 1 large Egg(optional, for stability)
- 2 cloves Garlic(minced)
- 1 tbsp Ghee or butter
- 1 tbsp Dried mint(for garnish)
đšâđł Instruktioner
- 1
Prepare the Kibbeh Filling: Sauté the finely chopped onion in a little ghee or oil until softened. Add the ground meat and cook until browned, breaking it up with a spoon. Season with salt, allspice, and kamouneh spice (or 7 spice). If using, stir in pomegranate molasses. Let the filling cool completely.
â±ïž 10 minutes - 2
Prepare the Kibbeh Dough: Rinse the fine bulgur wheat and drain well. In a large bowl, combine the bulgur, finely chopped onion, fresh mint, kamouneh spice (or 7 spice), salt, and lean ground meat. Knead the mixture with your hands until it forms a cohesive, dough-like paste. If the mixture is too dry, add a tablespoon of cold water at a time. If too wet, add a little more bulgur.
â±ïž 15 minutes - 3
Form the Kibbeh Balls: Wet your hands to prevent sticking. Take a small amount of the kibbeh dough and shape it into an oval or football shape. Create a hollow in the center with your finger, fill it with about a teaspoon of the prepared filling, and carefully seal the dough around the filling. Repeat with the remaining dough and filling. You should aim for about 20-25 kibbeh balls.
â±ïž 15 minutes - 4
Prepare the Yogurt Sauce: In a large pot, combine the plain yogurt, cornstarch slurry (cornstarch mixed with cold water), and the optional egg. Whisk until smooth. Place the pot over medium-high heat and bring to a gentle boil, whisking constantly to prevent curdling. Once it boils, reduce the heat to low and simmer for about 5 minutes.
â±ïž 10 minutes - 5
Cook the Kibbeh: Gently add the formed kibbeh balls to the simmering yogurt sauce, a few at a time. Be careful not to overcrowd the pot. Simmer for about 15-20 minutes, or until the kibbeh balls are cooked through and float to the surface. Stir gently occasionally to prevent the kibbeh from sticking to the bottom.
â±ïž 20 minutes - 6
Prepare the Garlic-Mint Garnish: In a small skillet, melt the ghee or butter over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Add the dried mint and sauté for another 15 seconds. Be careful not to burn the garlic.
â±ïž 2 minutes - 7
Finish the Dish: Stir the garlic-mint mixture into the yogurt sauce with the kibbeh. Simmer for another 5-10 minutes to allow the flavors to meld. Taste and adjust seasoning with salt if needed.
â±ïž 10 minutes - 8
Serve: Ladle the Kibbeh Labanieh into bowls. Garnish with extra dried mint and serve hot, often with a side of rice.
â±ïž 5 minutes
đĄ Proffstips
- âUsing full-fat yogurt will result in a creamier sauce.
- âIf you don't have kamouneh or 7 spice, you can use a blend of allspice, cinnamon, and black pepper.
- âEnsure the yogurt is brought to a boil while whisking constantly to prevent it from splitting.
- âYou can prepare the kibbeh balls ahead of time and refrigerate them before cooking.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Some recipes include pomegranate molasses in the filling for a touch of tartness.
- A pinch of Aleppo pepper can be added to the filling for a mild heat.