Kibbeh Labanieh

Ingredients

Meat balls (kibbeh)

• 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

Stuffing

• 1 Tbsp butter

• 1 Small brown onion, chopped

•  200g Veal meat, coarsely ground

•  2 Tbsp pine nuts Salt & pepper, to taste

 Laban

• 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 Tbsp tahini

•  1 Tsp dried mint

 

Preparation

Step 1

In a bowl, combine all ingredients of the meat balls.

Step 2

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.

Step 3

Form kibbeh into balls the size of an egg, keep it open at one end, stuff it with the meat mixture and close it.

Step 4

Put the kibbeh in a pre-heated oven dish and roast it for about 25mn.

Step 5

In a heavy-bottomed saucepan, pour the water and the rice. Bring to a boil.

Step 6

Lower the heat and cook for about 10mn.

Step 7

Melt the corn flour in 1/4 cup of cold water and add to the yoghurt. Stir.

Step 8

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

 

Lara kh.

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