Kibbeh Labanieh

Name: Kibbeh Labanieh
Ingredients: 1 1/8 cups bulgur (about 0.5 kg); 9 oz lean beef (about 0.25 kg); 1 small onion; 1 tablespoon salt; Black pepper; Mixed spices; For the filling:; 1 1/8 cups finely ground beef (about 0.5 kg); 2 onions, finely chopped; Black pepper; Salt; 1 little walnut; 2 cups plain yogurt (about 1 kg); 2 teaspoons cornstarch; 1 egg

om mowafk @HADEElYASEN1980

سورية اقيم في كل دول العالم

This is a very delicious dish that I love making this way. Some people fry the kibbeh patties halfway and then drop them into the yogurt, but I feel like that changes the flavor of the labanieh. If you use the right amount of meat for the bulgur, the kibbeh won't fall apart in the yogurt at all.

om mowafk @HADEElYASEN1980

سورية اقيم في كل دول العالم

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Ingredients

1 1/8 cupsbulgur (about 0.5 kg)
9 ozlean beef (about 0.25 kg)
1small onion
1 tablespoonsalt
Black pepper
Mixed spices
For the filling:
1 1/8 cupsfinely ground beef (about 0.5 kg)
2onions, finely chopped
Black pepper
Salt
1little walnut
2 cupsplain yogurt (about 1 kg)
2 teaspoonscornstarch
1egg

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Steps

1

Wash the bulgur well, drain the water, and leave a little water so it can absorb it.
2

After 15 minutes, sprinkle with salt, pepper, and spices, and cut the onion into quarters.
3

Grind the bulgur in a meat grinder once, then grind it again with the beef.
4

Knead the mixture well by hand until it forms a cohesive dough. If it needs more water while kneading, sprinkle a little at a time.
5

Sauté the onions with the beef. Once the meat is cooked, add salt and pepper, then let the filling cool. Chop some walnuts and mix them in.
6

Start shaping the kibbeh patties. Wet your hands with water, take a small amount of the kibbeh (about the size of a walnut), hollow it out, fill it with the meat mixture, and seal it well. Repeat until all the mixture is used.
7

The patties for labanieh should be smaller than fried kibbeh. Use a toothpick to poke holes in both ends of each patty so the yogurt can get inside.
8

Place the yogurt in a pot on the stove and keep stirring until it comes to a boil. You need to keep stirring the whole time, so make sure everything else is ready before you start the yogurt.
9

Once the yogurt is boiling well, adjust the salt and carefully drop in the kibbeh patties. Let them cook for about 15 minutes, stirring gently so the kibbeh doesn't fall apart.
10

In a blender, combine the yogurt, egg, cornstarch, 1 tablespoon salt, and half a yogurt container of water. Blend well until the egg is fully mixed in.
11

Pour the sauce over the kibbeh and serve hot. Yogurt dishes are also delicious when cold. Enjoy!
12

Note: For kibbeh labanieh, the amount of meat in the bulgur should be half the amount of bulgur. For example, 1 kg bulgur needs 0.5 kg lean beef, because the meat helps hold the dough together in the yogurt so it doesn't fall apart.