Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, kibbeh labaniyeh. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Kibbeh Labaniyeh Kibbeh balls are stuffed with beef and onions then simmered in yoghurt sauce. Kibbeh labanieh is a luxurious dish that takes something amazing and makes it even better. Whoever thought of cooking moorish morsels of kibbeh in a rich garlicky yoghurt sauce is a genius. The 'labanieh' refers to the garlicky yoghurt sauce.
Kibbeh Labaniyeh is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Kibbeh Labaniyeh is something which I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can have kibbeh labaniyeh using 18 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Kibbeh Labaniyeh:
- Take For the Sauce
- Make ready 1 1/2 kg yogurt
- Take 3 tablespoons starch, dissolved in ½ cup water
- Prepare For the Kibbeh Paste
- Take 2 cups fine bulgur, fine cracked wheat
- Prepare 1 cup semolina
- Take 1/2 kg ground beef
- Take 1 onion, finely chopped
- Get 1/4 teaspoon allspice
- Get 1/4 teaspoon cumin
- Get 1/2 teaspoon salt
- Take For the Stuffing
- Make ready 1/2 kg ground beef
- Make ready 2 onions, finely chopped
- Prepare 1 tablespoon vegetable oil
- Get 1 teaspoon pomegranate syrup
- Get 1/4 teaspoon allspice
- Get 1/2 teaspoon salt
Mix in the spices with the ground beef mixture. Garnish with chickpeas and red pepper. In another bowl, serve the borghol. Garnish with pomegranate seeds, green peas, fresh mint and cinnamon powder.
Instructions to make Kibbeh Labaniyeh:
- For the Kibbeh Paste:Wash the cracked wheat in warm water. Remove and strain by squeezing out the water if necessary.
- Mix the cracked wheat with the rest of the kibbeh paste ingredients. Knead until you get a smooth dough. You can add a bit of water if the paste gets too sticky.
- Shape Kibbe paste into balls about the size of an egg. Holding the ball in one hand, form a hole in the middle of it using the index finger of the other hand. Widen the hole by turning the kibbeh ball and pressing its inside walls gently against your palm. Make sure that the shell is uniformly thick. It is important to moisturize your hands in cold water as you work in order to give a smooth finish to the kibbeh paste.
- Fill the hole with 2 tsp of stuffing and close it, forming an oval shape kibbeh with pointed ends. Set aside on a tray.
- For the sauce: In a deep pot, strain the yoghurt and add the dissolved starch to it.
- Place pot over medium heat and stir the yoghurt continuously in the same direction until it boils and starts to thicken. It is important to stir continuously for the yoghurt not to stick.
- Drop the kibbeh rolls in the boiling yoghurt one at a time and reduce heat. Allow kibbeh to simmer and cook for fifteen minutes. Do not stir. Remove pot from heat and serve immediately.
In another bowl, serve the borghol. Garnish with pomegranate seeds, green peas, fresh mint and cinnamon powder. Kibbeh in Yogurt or Kibbeh Labanieh. The hollow kibbeh shelled are poached, and added to the hot yogurt sauce. Serve with rice on the side.
So that’s going to wrap this up with this special food kibbeh labaniyeh recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
