Kibbeh in Yogurt Sauce

Name: Kibbeh in Yogurt Sauce
Ingredients: Kibbeh Dough-; 2 1/4 pounds (1 kilogram) fine bulgur, soaked and well-drained; 1 1/8 pounds (0.5 kilogram) lean ground beef or lamb; 1 medium onion; Pinch salt; Pinch cinnamon, cumin, and black pepper; Kibbeh Filling-; 2 1/4 pounds (1 kilogram) ground beef or lamb, cooked with; 1 finely chopped onion, sautéed in oil; Pinch salt; Pinch black pepper and mixed spices; 2 tablespoons fried pine nuts; For the Cooked Yogurt Sauce-; 4 1/4 cups plain yogurt (1 liter); 1 egg yolk; 1 tablespoon cornstarch; Pinch salt; 1 bouillon cube

براءة هلال @barah_hilal

الرياض_ السعودية

Kibbeh in Yogurt Sauce

براءة هلال @barah_hilal

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Ingredients

Kibbeh Dough-
2 1/4 pounds (1 kilogram)fine bulgur, soaked and well-drained
1 1/8 pounds (0.5 kilogram)lean ground beef or lamb
1medium onion
Pinchsalt
Pinchcinnamon, cumin, and black pepper
Kibbeh Filling-
2 1/4 pounds (1 kilogram)ground beef or lamb, cooked with
1finely chopped onion, sautéed in oil
Pinchsalt
Pinchblack pepper and mixed spices
2 tablespoonsfried pine nuts
For the Cooked Yogurt Sauce-
4 1/4 cupsplain yogurt (1 liter)
1egg yolk
1 tablespooncornstarch
Pinchsalt
1bouillon cube

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Steps

1

Grind the dough ingredients together twice using an electric meat grinder, then shape the kibbeh balls by hand.
2

Fill each kibbeh ball with the meat filling, seal, shape as desired, and fry in oil until half-cooked.
3

Prepare the yogurt sauce by whisking the yogurt with the egg yolk and cornstarch. Bring to a boil over medium heat, stirring constantly, then add salt and the bouillon cube.
4

Add the kibbeh balls to the yogurt sauce and cook for only 5 minutes. Serve with white rice with vermicelli.