Kibbeh Labanieh
User Reviews
5
4 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
20 mins
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Servings
6 people
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Calories
480 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Kibbeh Labanieh
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A cooked Middle Eastern laban (yogurt sauce) with baked kibbeh and toasted nuts.
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Ingredients
For the laban yogurt sauce:
- handful cilantro fresh or coriander, finely chopped
- 6 garlic cloves, minced
- 4 cups yogurt see notes, 1000 g or 2 lb, full fat
- 1 egg
- 1 heaped tbsp cornstarch cornflour (2 tablespoon if you want a thicker sauce)
- 1 teaspoon salt
For the kebbe:
- 20-24 kebbe pieces, ready frozen, no need to thaw
- 2 tablespoon vegetable oil
To garnish:
- pine nuts toasted or almond slivers
- handful cilantro chopped, or coriander
Instructions
For the yogurt sauce:
- Heat a small skillet over medium high heat, and sauté the chopped coriander and crushed garlic with a pinch of salt until the garlic has just turned golden. Set aside.
- Mix the cornstarch with just a splash of cold water to create a paste.
- Using a blender or immersion blender, blend together the yogurt, the egg, the cornstarch paste, and the salt until well combined.
- Pour yogurt mixture into a heavy saucepan over medium heat and immediately start whisking. Keep whisking and don’t stop or the sauce will separate. After 8-10 minutes or so, the sauce will begin to boil and as soon as that happens take it off the stove.
- Add the fried garlic and coriander mix, stir and taste for seasoning.
For the kebbe:
- Heat oven to 400 F. Lightly oil a baking sheet then place frozen kebbe onto the baking sheet, no need to defrost. Drizzle with additional oil and toss to combine. Bake 20-30 minutes until golden brown and crisp, turning over halfway through.
To assemble:
- I like to add the kebbe to the yogurt sauce just before eating, because I still like the kebbe to be a little crispy. Traditionally, you'd add it to the yogurt sauce and heat for a few minutes to let the kebbe get a little soft, so do whichever you prefer!
- Garnish with fresh chopped coriander and toasted pine nuts or almonds, see notes. Serve with Egyptian rice or vermicelli rice, recipe linked in the notes below.
Notes
- Storing Leftovers: Leftovers can be stored for 3-4 days tightly covered
- You can find the Egyptian rice recipe linked here.
- For vermicelli rice, click here.
Nutrition Information
Show Details
Calories
480kcal
(24%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 480 kcal
% Daily Value*
| Calories | 480kcal | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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