Kibbeh in Yogurt Sauce
User Reviews
5
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Prep Time
1 hr 30 mins
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Cook Time
1 hr
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Total Time
2 hrs
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Servings
6 servings
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Calories
626 kcal
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Course
Main Course
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Cuisine
Mediterranean
Kibbeh in Yogurt Sauce
Description
This recipe prepares the filling by cooking ground beef with diced onions, salt, 7 spice seasoning, and sumac for a flavorful meat mix. The kibbeh casing is made by soaking fine bulgur wheat in water, then blending it with onion, fresh mint, kamouneh spice, salt, and lean ground beef until forming a meat paste.
The kibbeh mixture is shaped by hollowing out portions and filling them with the seasoned beef filling, then sealing into football-shaped balls. Olive oil is used to aid shaping and cooking. The garlic yogurt sauce is made from yogurt, garlic, salt, cornstarch, short grain rice, mint, and water, providing a tangy and smooth accompaniment.
The combination offers a contrast between the moist meat exterior with the spiced filling and the cool, garlicky yogurt sauce. It's a dish with distinctive Middle Eastern spices and herbs, suitable as a substantial meal or appetizer.
The recipe involves multiple steps including shaping kibbeh balls carefully and preparing the yogurt sauce with rice starch for thickening. The use of specific spices like 7 spice, sumac, and kamouneh defines the dish's authentic flavor profile.
Ingredients
Hashweh Filling
- 2 tablespoons olive oil plus more for forming kibbeh
- 1 pound ground beef 95% lean
- 1 onion diced, large
- 1 teaspoon salt
- 1 tablespoon 7 spice seasoning
- 2 teaspoons sumac
Kibbeh Mixture/Casing
- 1 ½ cups bulgur wheat fine #1
- ½ cup water
- 1 onion quartered, large
- ½ cup mint packed, fresh
- ¼ cup kamouneh spice
- 1 tablespoon plus 1 teaspoon salt
- 1 pound ground beef 100% lean
- 2 teaspoons 7 spice seasoning
Garlic Yogurt Sauce
- 48 ounces yogurt Stonyfield Whole Milk Plain
- 2 teaspoons salt
- 20 ounces water divided, cold
- ¼ cup cornstarch
- ½ cup short grain rice
- 5 garlic pressed, cloves
- 1 tablespoon mint chopped, plus more for serving, fresh
Instructions
Make the Filling
- Heat the olive oil. Add the beef and onions and cook until the beef is browned, about 8-10 minutes. Season with salt, 7 Spice and sumac.
- Make the Kibbeh Mixture
- To prepare the base meat mixture, add the bulgur wheat to a medium bowl along with the water, fluff after 10 minutes to absorb all the water.
- Transfer soaked bulgur to a food processor along with the onion, mint, kamouneh spice and 1 tablespoon salt. Blend until well combined.
- Add the lean beef to the food processor, along with the remaining salt and 7 Spice. Blend again until a meat paste forms. (can add red pepper for color)
Make Kibbeh Balls
- Add oil to your hands, and scoop about 3 tablespoons of the kibbeh mixture. Use one finger to indent the middle of the scooped mixture and then hollow out the inside using your finger until it looks like a half shell.
- Add about two tablespoons of the mixture into the shell and then close the shell and shape into a football with your hands. Place the kibbeh ball on a tray and repeat for the remaining mixture and filling. Makes 24 kibbehs.
- Freeze half of the kibbeh to make a second batch of this recipe at a later time. Bake the other half in the oven at 400F for 8 minutes, flipping halfway through. Remove and set aside at room temperature.
Make Yogurt Sauce
- Place the yogurt and salt in a large pot. Add the cornstarch in one of the emptied yogurt containers and dissolve with about 16 ounces of water. Transfer the cornstarch slurry to the pot with the yogurt. Stir without heat until it’s well blended without any clumps.
- Parboil the rice with the remaining water for 10 minutes until it’s half cooked.
- Add the parboiled rice to the pot of yogurt. Turn the heat to medium and stir frequently until the mixture thickens, about 15 minutes.
- Add the garlic and mint and baked kibbeh balls to the pot of yogurt, and turn the heat to low. Allow the mixture to thicken for about 10 more minutes, stirring carefully occasionally.
- Serve 2 kibbehs with the yogurt sauce in each bowl. You can enjoy warm, at room temperature or cold.
Notes
- Store leftover kibbeh in an airtight container; refrigerate for 3-4 days.
- Freeze uncooked kibbeh balls for up to 3 months after flash freezing on a tray; thaw overnight before cooking.
- Bulgur wheat is widely available in Middle Eastern or natural-foods stores and can sometimes be found in large supermarkets.
- Beef can be substituted with lamb, traditionally used in some versions.
- Kamouneh spice can be made by blending cumin, black pepper, marjoram, basil, mint, cinnamon, and 7 spice if unavailable commercially.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 626 kcal
% Daily Value*
| Calories | 626kcal | 31% |
| Carbohydrates | 64g | 21% |
| Protein | 47g | 94% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 123mg | 41% |
| Sodium | 2580mg | 108% |
| Potassium | 1180mg | 25% |
| Fiber | 9g | 36% |
| Sugar | 13g | 26% |
| Vitamin A | 991IU | 20% |
| Vitamin C | 7mg | 8% |
| Calcium | 360mg | 36% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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