Saturday, October 5, 2013

Kibbeh Bi Laban Recipe

Photo: Kibbeh Bi Laban Recipe


Meat balls (kibbeh) 
200g veal meat, finely ground
200g bulgur wheat
1tsp salt
½ tsp pepper
½ tsp cinnamon powder
1 tsp dried basil
1 onion, minced 


1tbsp Al Wadi Al Akhdar butter
1 small brown onion, chopped
200g veal meat, coarsely ground
2 tbsp pine nuts
Salt & pepper, to taste 


1 cup water
½ cup short grain white rice
2 tsp corn flour
¼ cup of cold water
1½ kg yogurt (Greek yogurt)
1 tsp salt
1 tbsp Al Wadi Al Akhdar tahina
1tsp dried mint 


In a bowl, combine all ingredients of the meat balls.
To make the stuffing, melt the butter in a skillet pan and cook the onion until golden. Add minced meat and spices, stirring frequently. Add pine nuts and cook for about 10mn.
Form kibbeh into balls the size of an egg, keep it open at one end, stuff it with the meat mixture and close it.
Put the kibbeh in a pre-heated oven dish and roast it for about 25mn.
In a heavy-bottomed saucepan, pour the water and the rice. Bring to a boil. Lower the heat and cook for about 10mn.
Melt the corn flour in ¼ cup of cold water and add to the yoghurt. Stir.
Add the yogurt to the rice and cook. Add the Tahina, then the kibbeh and dried mint. Serve.

Source: Al Wadi Al Akhda

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