If there ever was a comfort food that was perfectly balanced, healthy and delicious – would you want the recipe? Today we’re bringing you this kibbe with yogurt recipe that fits the bill! This dish is the perfect balance of tart and savoury that combines
a classic favorite, kibbe, with a smooth cooked yogurt prepared from our homemade yogurt. To make this recipe even simpler, skip shaping the kibbe and make them into balls instead! To be able to prep this dish in minutes, we often pre-make the kibed and freeze them. This dish can be eaten warm or cooled and eaten straight from the fridge.  It is kid friendly and adult friendly. Need we say more?

This recipe yeilds 20-25 individual kibbe.

Divide kibbe meat into 30 g balls to make individual kibeb. You can make them larger or smaller but the yield will change. Use a scale to help divide the kibbe evenly before stuffing and use water to help form smooth kibbe by dipping your fingers as you work.

Place ball in one hand and use finger to hollow out the center while slowly turning the ball and bringing  the bottom to a point. If shaping the kibbe just right is not your goal, simplify the process by shaping them into balls.

Scoop stuffing into kibbe and careful cinch top closed and to a point. Repeat the process until all kibbe are complete.

kibbe with yogurt {كبة باللبن}

This dish is the perfect balance of tart and savory that combines a classic favorite, kibbe, with a smooth cooked yogurt prepared from our homemade yogurt. To make this recipe even simpler, skip shaping the kibbe and make them into balls instead! To be able to prep this dish in minutes, we often pre-make the kibed and freeze them. This dish can be eaten warm or cooled and eaten straight from the fridge.  It iskid-friendlyy and adult-friendly. This recipe would serve 6 to eight people, making about 20-25 individual kibbe.

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Prep Time 1 hour hr

Cook Time 45 minutes mins

Servings 6 people

Ingredients

  

Kibbe

• 1.5 cups fine bulghur wheat
• 1.5 tsp kibbe spice
• 1 small onion
• 1 small red pepper
• 1 tbsp salt
• 250 g minced meat

Filling

• 1 small onion
• 150 g ground beef
• 0.5 tsp 7 spice
• 0.5 tsp salt
• dash sumac
• crushed walnuts optional

Yogurt

• 2 L yogurt
• 1 egg
• 1 tbsp corn starch
• 1/2 cup cold water
• 1/4 cup rice
• 5 cloves garlic
• 1/2 cup minced cilantro
• 1 tbsp salt

Instructions

 

Kibbe

• Begin by soaking bulghur wheat for a couple of hours; preferably over night.
• blend minced meat red pepper and salt in blender until  combined; set aside.
• Blend bulghur, kibbe spice and onion in small amounts until all combined.
• Begin blending bulghur and meat mixtures together by adding small portion of beef with small portion of bulghur mix and emptying into separate bowl until all meat and bulghur have been combined.
• Used hands to bring mixture together to ensure even distribution.

stuffing

• Sautee diced onion in olive oil on medium heat until translucent.
• Increase heat to medium high and add ground beef, 7 spice, salt and continue to saute until beef is cooked through; finish with a dash of sumac spice and some crushed walnuts if desired.

Assembly

• Divide kibbe meat into 30 g balls to make individual kibbe. You can make them larger or smaller but the yield will change.

  Tip: use a scale to help divide the kibbe evenly before stuffing and use water to help form smooth kibbe by dipping your fingers as you work.a
• Place ball in one hand and use finger to hollow out the center while slowly turning the ball and bringing the bottom to a point.

  Tip: if shaping the kibbe just right is not your goal, simplify the process by shaping them into balls.
• Scoop stuffing into kibbe and careful cinch top closed and to a point. Repeat the process until all kibbe are complete.

Yogurt

• In a pot, add the yogurt egg, cornstarch and water; mix thoroughly using a whisk.

  Tip: These steps are essential to keep the yogurt thick and prevent it from curdling, everything must be mixed thoroughly PRIOR to adding heat.
• Place pot on medium-high heat add rice, and stir until yogurt comes to boil, 15- 20 minutes; Reduce to medium heat and mix occasionally for another 10 minutes to cook yogurt; drop kibbe in one at a time, increase heat to bring yogurt to a steady boil; allow kibbe to sit for two minutes before stirring. Carefully drop a poon into yogurt at the edge of the pot and drag across the bottom to disturb the rice and kibbe. Repeat every minute or until kibbe is cooked through, another 10 – 15 minutes.
• In a separate pan add crushed cloves of garlic and cilantro to a small amount of oil and sauté; when kibbe is ready add to yogurt and stir in.
• Scoop out into individual plates and eat warm or chill and enjoy cold.