📝 About This Recipe
Kibbeh Labanieh is the ultimate Lebanese comfort food, featuring delicate bulgur and spiced meat shells poached in a velvety, warm yogurt sauce. This dish represents a masterful balance of textures, combining the earthy richness of the kibbeh with the tangy, garlicky brightness of the cooked yogurt. Traditionally served during family gatherings, it is a soul-warming masterpiece that showcases the sophisticated simplicity of Levantine mountain cooking.
🥗 Ingredients
Kibbeh Shells (Dough)
- 2 cups Fine Brown Bulgur (rinsed and drained)
- 500 grams Lean Ground Beef or Lamb (very finely ground, almost a paste)
- 1 Onion (small, grated and squeezed of excess liquid)
- 1 teaspoon Lebanese Seven Spices (Baharat)
- 1.5 teaspoons Salt
The Filling (Hashweh)
- 300 grams Ground Lamb (medium fat content)
- 2 medium Onions (finely diced)
- 1/4 cup Pine Nuts (toasted until golden)
- 1/2 teaspoon Cinnamon (ground)
- 1/2 teaspoon Black Pepper
Yogurt Sauce and Tempering
- 1.5 kg Full-fat Plain Yogurt (preferably goat or sheep milk for authenticity)
- 2 tablespoons Cornstarch (dissolved in 1/4 cup cold water)
- 1 large Egg (beaten; helps stabilize the yogurt)
- 4-5 cloves Garlic (mashed into a paste with a pinch of salt)
- 1 tablespoon Dried Mint (rubbed between palms to release oils)
- 1 tablespoon Ghee or Butter
- 1/2 teaspoon Dried Tarragon (optional, for a traditional floral note)
👨🍳 Instructions
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1
Prepare the filling (Hashweh) by sautéing the diced onions in a splash of oil until translucent. Add the ground lamb and cook until browned, breaking it up with a spoon. Stir in the salt, cinnamon, pepper, and toasted pine nuts. Set aside to cool completely.
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2
For the kibbeh dough, mix the drained bulgur, grated onion, spices, and salt. Use a food processor to pulse the mixture with the lean meat until it forms a smooth, pliable paste. If it feels dry, add a tablespoon of ice water.
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3
Shape the kibbeh: Take a walnut-sized piece of dough, moisten your hands with cold water, and use your index finger to hollow out a thin shell. Fill with a teaspoon of the meat mixture and pinch the ends to seal into a classic oval 'football' shape.
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4
Briefly bake the kibbeh balls in a 200°C (400°F) oven for 10 minutes or lightly fry them for 2 minutes. This 'sets' the shape so they don't break apart in the yogurt.
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5
Prepare the yogurt sauce: Strain the yogurt through a fine-mesh sieve into a large pot to ensure it is perfectly smooth.
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6
Whisk the beaten egg and the cornstarch slurry into the cold yogurt until fully incorporated.
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7
Place the pot over medium heat. Stir CONSTANTLY in one direction using a wooden spoon. Do not stop stirring until the yogurt reaches a gentle boil; this prevents curdling.
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8
Once the yogurt is bubbling and slightly thickened, lower the heat to a simmer. Carefully drop the pre-cooked kibbeh balls into the sauce.
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9
Simmer the kibbeh in the yogurt for 10-12 minutes. The kibbeh will absorb some of the sauce and become tender.
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10
In a small skillet, melt the ghee. Add the mashed garlic and sauté for 30 seconds until fragrant but not browned. Stir in the dried mint and tarragon, then immediately pour this aromatic oil (the 'Taklia') over the yogurt pot.
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11
Give the pot one final, gentle stir. Taste and adjust salt if necessary.
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12
Ladle the kibbeh and plenty of yogurt sauce into deep bowls. Garnish with a few extra pine nuts and a pinch of dried mint.
💡 Chef's Tips
Always stir the yogurt in one single direction to maintain its molecular structure and prevent it from breaking. If the sauce becomes too thick, thin it out with a little warm beef broth or water. Use lean meat for the kibbeh shell to ensure it stays firm; fat in the shell can cause the balls to disintegrate. Make a large batch of kibbeh balls and freeze them raw; they can be dropped directly into the boiling yogurt sauce later for a quick meal. For an extra tangy flavor, use a mix of Greek yogurt and Labneh.
🍽️ Serving Suggestions
Serve alongside a pile of fluffy Lebanese Vermicelli Rice. A side of fresh green scallions and radishes provides a crisp, peppery contrast. Pair with a glass of chilled Arak diluted with water for a traditional experience. A simple Fattoush salad on the side adds a refreshing acidity to the meal. Finish with a cup of hot Lebanese coffee scented with cardamom.