📝 About This Recipe
Kibbeh bi Laban is the ultimate Lebanese comfort food, featuring delicate bulgur and meat dumplings poached in a warm, velvety yogurt sauce. This dish perfectly balances the tanginess of cooked yogurt with the aromatic warmth of Middle Eastern spices like allspice and cinnamon. Often served at family gatherings, it is a soul-warming masterpiece that showcases the sophisticated technique of stabilizing yogurt for a smooth, luxurious finish.
🥗 Ingredients
The Kibbeh Balls
- 24-30 pieces Pre-made Kibbeh Balls (made from bulgur and minced meat, stuffed with spiced ground beef and pine nuts)
- 2 tablespoons Vegetable Oil (for lightly brushing if baking)
The Yogurt Base
- 1.5 kg Plain Whole Milk Yogurt (full fat is essential for texture)
- 2 tablespoons Cornstarch (dissolved in 1/4 cup cold water)
- 1 Egg (large, lightly beaten to stabilize the yogurt)
- 1 cup Water or Beef Broth (to adjust consistency)
- 1.5 teaspoons Salt (adjust to taste)
The Aromatic Sauté (Taklya)
- 6 cloves Garlic (mashed with a pinch of salt)
- 1/2 cup Fresh Cilantro (finely chopped)
- 1 tablespoon Dried Mint
- 2 tablespoons Unsalted Butter or Ghee
- 2 tablespoons Pine Nuts (toasted for garnish)
👨🍳 Instructions
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1
If your kibbeh balls are frozen, let them thaw slightly. Preheat your oven to 400°F (200°C) and lightly brush the kibbeh with oil, then bake for 10-12 minutes until they are firm and set. This prevents them from breaking in the sauce.
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2
In a large, heavy-bottomed pot, strain the yogurt through a fine-mesh sieve to ensure it is perfectly smooth.
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3
Add the beaten egg and the cornstarch slurry (cornstarch dissolved in water) to the cold yogurt. Whisk vigorously until the mixture is completely homogenous.
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4
Place the pot over medium heat. Using a wooden spoon, stir the yogurt constantly in one single direction. This is critical to prevent the yogurt from curdling or separating.
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5
Continue stirring until the yogurt reaches a gentle boil and begins to thicken. You will see steam rising and the texture becoming glossy.
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6
Slowly pour in the water or beef broth while stirring to achieve a creamy, pourable consistency. Add the salt at this stage.
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7
Carefully slide the pre-baked kibbeh balls into the simmering yogurt one by one. Reduce the heat to low.
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8
Let the kibbeh simmer gently in the yogurt for 10-15 minutes. Do not stir vigorously; instead, gently nudge the balls to ensure they don't stick to the bottom.
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9
While the stew simmers, prepare the 'Taklya'. In a small skillet, melt the butter or ghee over medium heat.
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10
Add the mashed garlic and sauté for 1 minute until fragrant but not browned. Stir in the chopped cilantro and dried mint, cooking for another 2 minutes until the cilantro wilts.
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11
Pour half of the garlic-cilantro mixture directly into the yogurt pot and stir very gently to incorporate the aromatics.
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12
Ladle the kibbeh and yogurt into a deep serving platter. Top with the remaining garlic-cilantro sauté and the toasted pine nuts.
💡 Chef's Tips
Always stir the yogurt in the same direction until it boils to keep the proteins from breaking and curdling. Use full-fat yogurt; low-fat or non-fat varieties lack the stability and mouthfeel required for this traditional stew. If the sauce becomes too thick upon standing, whisk in a little warm water or milk to loosen it before serving. For the best kibbeh texture, don't over-fry or over-bake them before adding to the yogurt; they just need to be firm enough to hold their shape. Add the salt only after the yogurt has boiled to ensure the stability of the sauce.
🍽️ Serving Suggestions
Serve hot alongside Lebanese Vermicelli Rice (Riz bi Sh'ayriyeh) for a complete meal. Accompany with a side platter of fresh radishes, green onions, and crunchy cucumbers. Pairs beautifully with a crisp, dry white wine like a Lebanese Sauvignon Blanc or a traditional glass of Arak. For a lighter touch, serve with a simple side salad of Fattoush or Tabbouleh.