Lebanon

Kibbeh labanieh

Kibbeh balls simmered in warm garlic and mint yoghurt. Soft, tangy and very comforting.

100 minTime

25 gProtein each

mildSpice

Make it your way

Grandma's wayKibbeh balls in cooked yoghurt with garlic and mint.

The original

467kcalsame

25 gproteinsame

5 gfibresame

100minutessame

Per serving, worked out from the ingredient table.

Bulgur (bulgur wheat)1¼ cups fine bulgur, soaked and squeezed

Minced mutton (goat mince, ground goat)400 g lean lamb

Onion1, grated

Baharat1½ tsp

Pine nuts3 tbsp

Cooking oil (vegetable oil)1½ tbsp

Curd (plain yogurt, natural yoghurt)4 cups plain yoghurt

Cornflour (cornstarch)2 tbsp

Egg1

Garlic4 cloves, crushed

Mint leaves2 tsp dried

Ghee1½ tbsp

Saltto taste

5 steps

1Knead bulgur, lamb, onion, baharat and salt with a splash of ice water into a smooth paste.
2Shape walnut sized balls, poke a hole, add a few pine nuts toasted in the oil, and seal into balls.
3Whisk yoghurt, cornflour and egg until smooth. Heat gently, stirring constantly in one direction, until it simmers.
4Add the kibbeh balls and simmer gently until cooked through.
5Fry garlic and dried mint in ghee for a few seconds and stir into the pot.

Serve it like this

Ladle into deep bowls with a few kibbeh balls each and plenty of sauce. Vermicelli rice alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.