Kibbeh Labanieh recipe (Syrian kibbe in yoghurt sauce) 

It’s Syrian comfort food at its best: it is stuffed kibbeh balls cooked in a warm garlic yoghurt sauce with dried  mint that has a delicious tangy flavor to it.

Kibbeh bi laban is so special, and it’s popular all over Syria. Though kibbeh bi laban can seem a bit complicated to bring together, once you break it down into steps, it’s pretty straightforward.

This classic Syrian dish is perfect for dinner parties or family gatherings as everyone is a fan whether they are young or old.

The wonderful thing about this kibbeh dish is that it can be served either hot or cold. It can really refresh you if you have it cold on a summer evening.

If you have left over kibbeh balls then freeze them for a quick surprise weeknight dinner.

• 200g Veal meat, finely ground

• 200g Bulgur wheat

• 1 Tsp salt

• 1/2 Tsp pepper

• 1/2 Tsp cinnamon powder

• 1 Tsp dried basil

• 1 Onion, minced

• 1 Onion, minced

• 1 Tbsp 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 Tsp dried mint

5 minced garlic cloves

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 preheated 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 1/4 cup of cold water and add to the yoghurt. Stir.

Add the yogurt to the rice and cook. Add the kibbeh, garlic and dried mint.