The Kibbeh Labanieh is an iconic dish of Lebanese cuisine, characterized by a wheat bulgur dough filled with meat and pine nuts, cooked in a delicious yogurt sauce with garlic and cilantro.
This preparation combines intense flavors and smooth textures, offering you a homemade experience filled with aromas and tradition.
The recipe requires patience and love, making it perfect for a special meal or family gathering. The combination of spices like kamouneh and seven spices adds a unique touch, while the yogurt sauce softens and enriches each bite.
Served hot or cold, this dish showcases the deep, warm flavors of the Levant.
Kibbeh Labanieh
Ingredients
750 grams of Minced meat
500 grams of Bulgur wheat
3 Onions
1 teaspoon of Seven spices
1 ½ teaspoon of Kamouneh spices
½ teaspoon of Black pepper
1 tablespoon of Salt
½ cup of Pine nuts
1 tablespoon of Sumac
¾ teaspoon of Cornstarch
Sunflower oil
1 ½ kilogram of Natural yogurt
2 tablespoons of Cornstarch
½ cup of Short-grain rice
1 ½ cup of Boiling water
3 Chopped garlic cloves
1 Chopped cilantro handful
4 tablespoons of Lard
1 pinch of Dried mint
Preparation
Step 1 : The process begins by soaking the bulgur wheat in water, making sure it is fully covered, while preparing the rest of the ingredients.
Step 2 : Next, finely chop two onions, which are then cooked in oil until golden and soft.
Step 3 : Add 250 grams of minced meat to the onions, cooking and stirring constantly to break it apart and ensure it’s well cooked.
Step 4 : Season the meat and onion mixture with seven spices, three-quarters of the kamouneh, pepper, salt, sumac, and pine nuts, mixing well to form the filling.
Step 5 : Meanwhile, drain the bulgur thoroughly.
Step 6 : In a food processor, blend with the remaining 500 grams of meat until obtaining a homogeneous mixture.
Step 7 : Add the remaining onions and spices to this mixture and process again until all ingredients are evenly incorporated.
Step 8 : Transfer the mixture to a bowl, add the cornstarch, and knead until you get a smooth, firm, and flexible dough.
Step 9 : To facilitate shaping, moisten your hands with oil and form balls of dough, making a hole in the center of each, into which you place a portion of the meat and pine nuts, then carefully close and shape into oval kibbeh.
Step 10 : Place the kibbeh on a tray and bake at 180°C for about 15 minutes, or until lightly golden.
Step 11 : In parallel, soak the rice in cold water for about 20 minutes, then rinse and cook in boiling water until tender.
Step 12 : To prepare the yogurt sauce, mix the yogurt with cornstarch and salt in a bowl until smooth.
Step 13 : Pass this mixture through a sieve over the hot rice, cooking over medium heat and stirring constantly until it gently boils.
Step 14 : Add the kibbeh to the sauce and cook in it for about 10 minutes, allowing them to absorb the flavors.
Step 15 : In a pan, melt the lard and brown the garlic with cilantro, then combine this mixture with the yogurt sauce.
Step 16 : Sprinkle with dried mint and stir well.
Step 17 : Finally, taste and adjust the salt if needed.
Step 18 : The Kibbeh Labanieh is served hot or cold, accompanied by Arabic bread or white rice, according to preference.
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