For the yogurt sauce:

Cup of Yum
1. 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.
2. Mix the cornstarch with just a splash of cold water to create a paste.
3. Using a blender or immersion blender, blend together the yogurt, the egg, the cornstarch paste, and the salt until well combined.
4. 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.
5. Add the fried garlic and coriander mix, stir and taste for seasoning.

For the kebbe:

1. 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:

1. 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!
2. 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.