🇱🇧 Lebanon
Kibbeh Labanieh
In Lebanon — Zgharta and the north especially — the yogurt hides a spoon of crushed rice, and some homes slide in chickpeas too.
🔪 Prep: 55 min🔥 Cook: 40 min📈 Difficulty: Takes love
Cooking for
6 people
✨ What makes it special
Yogurt thickened with crushed rice rather than starch alone, often with chickpeas, and kibbeh sometimes boiled first for safety.
Ingredients
- 400 gfine bulgur
- 400 glean ground beef or lamb
- 250 gspiced meat filling with pine nuts
- 2 Lyogurt
- 3 tbsprice, crushed
- 200 gcooked chickpeas
- 4 clovesgarlic
- 1 tbspdried mint
Method
- 1
Prepare and stuff the kibbeh balls; chill them well.
- 2
Boil the kibbeh briefly in salted water so they set.
- 3
Cook the yogurt with crushed rice, stirring, until it boils thick and silky.
- 4
Add kibbeh and chickpeas; simmer 20 minutes.
- 5
Finish with garlic and dried mint sizzled in ghee.
🍽 On your table
How this dish looks served for 6