Kibbeh Labanieh
-
Preparation45 Minutes
-
Cooking45 Minutes
-
Serving15 People
-
Views485
The Kibbeh Labanieh, or kibbeh with yogurt (sour milk), is famous in the Levant. It is considered a traditional food. It is a ball made of bulgur and meat and cooked in a yogurt (sour milk) mixture for a certain period, and tarragon herb is added to it.
Ingredients
0.5 kg Brown Bulgur
1 Big Cup Water
1 Small Spoon Cumin
1.25 Small Spoon Salt
0.75 Small Spoon Black Pepper
2.5 Big Piece Onion
0.25 kg Meat (Crushed)
0.25 Small Cup Starch
1 Big Spoon Ghee
0.25 kg Lamb
150 g Fat
0.25 kg Walnut
1.5 kg Yogurt (sour milk)
200 g Cream
200 g Milk
2 Big Spoon Starch
1 Big Spoon Salt
Steps
45 Minutes
To prepare the kibbeh dough:
First, we bring a bowl and put bulgur, water in it (you soak the bulgur in water), salt, cumin, black pepper, onions, then chop the ingredients in the electric machine for the first time (Why do you put the onions? To give them softness).
Then we put the meat on the ingredients and chop the ingredients again on the electric machine (after you have chopped the bulgur with the meat, a second side, you rub them with your hands, and if you feel that they are dry, you spray them with water, do not add more water.
How do you know if the kibbeh is dry? It is standing and it is still dry, and if you have a dough, you hold it and put it in the heart of the dough, turn the dough on and let it rest), then put the dough in a bowl until it rests (you cover the face of the dough so that it does not dry and you leave it to rest).
The stage of forming the kibbeh:
((the first thing You put some water and starch in a bowl, you take a small ball of kibbeh, and you come back to cover the kibbeh bowl so that it does not dry out, how do you know the cute kibbeh? And the finger of your second hand from above and below, and you go back and wet your hands a little, but not too much, and after what happens in a hole for the kibbeh, you put the filling in it, and you come back to wet your finger and sugar it a little bit, the most important thing is to cover the kibbeh so that it does not dry (
) A very important point in the Lebanese kibbeh, it must be the kibbeh It has a thickness to give it taste)).
45 Minutes
To prepare the filling:
In a pot on the stove, put ghee, onions, salt, meat, pepper and fry all the ingredients (the kibbeh filling is always cooked on the fly, meaning you don’t cover the meat and cook it for a long time so that the water becomes non-moist).
Then we remove it.
Remove the pot from the heat and put the walnuts on the stove and leave it until it cools down, then put the onion and mix the ingredients together and then the filling is ready (do not put the minced meat on the machine, which means that the minced meat must be on the skewer when welding).
To prepare the yogurt:
we put In a bowl of milk, cream (cream to raise the fat), milk, starch (you put two and a half spoons in it, but the kibbeh will have starch in it, and when you want to put the kibbeh down and cook it with the heart of the milk, it gives more density, so you want to remove half a spoonful), salt (in you don’t put cream and milk, in you Put starch and salt or an egg).
Then we mix the ingredients with a hand blender for 2 minutes, then we lift the pot over the fire and stir with the hand clamp in one direction until a creamy texture is formed.
The application stage:
After the milk boils, we put the kibbeh on it (And you don't have to stir the yogurt and kibbeh for the first two minutes, and just let them boil for one boil). Then we remove the pot from the heat and pour the yoghurt and kibbeh into a serving bowl and decorate with pine nuts or a little tarragon, after which the kibbeh is ready.
Latest Recipes
-
1 -
2 -
3 -
4