🇸🇾 Syria
Kibbeh Labanieh
A Damascus classic where the kibbeh maker's skill is on full display — thin shells that survive the yogurt bath intact.
🔪 Prep: 60 min🔥 Cook: 35 min📈 Difficulty: Takes love
Cooking for
6 people
✨ What makes it special
Thin-shelled kibbeh simmered directly in stabilized yogurt with a ghee-fried garlic and dried mint finish.
Ingredients
- 400 gfine bulgur
- 400 glean ground lamb (for the shell)
- 250 gground lamb with onion and pine nuts (filling)
- 2 Lyogurt
- 1 tbspcornstarch
- 1 egg white
- 5 clovesgarlic
- 1 tbspdried mint
- 2 tbspghee
Method
- 1
Knead bulgur and lean lamb into a smooth kibbeh dough.
- 2
Cook the filling: lamb, onion, pine nuts, and spices.
- 3
Shape thin-walled balls around the filling with a wet finger.
- 4
Bring the stabilized yogurt to a gentle boil, stirring one direction.
- 5
Slip the kibbeh in and simmer 25 minutes without crowding.
- 6
Finish with ghee-sizzled garlic and dried mint; serve with rice.
🍽 On your table
How this dish looks served for 6