Name: Levantine Kibbeh Labanieh
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 حصص
Cuisine: Levantine
Ingredients: 16 piece Pre-made kibbeh dumplings; 1,000 g Yogurt; 2 tbsp Cornstarch; 1 cup Water; 5 clove Garlic; 0.5 cup Fresh cilantro; 1.5 tbsp Ghee; 1.5 tsp Salt; 1 tsp Dried mint; 2 tbsp Pine nuts

Instructions

Preparing the Yogurt

In a large pot off the heat, whisk together the yogurt, dissolved cornstarch, water, and a pinch of salt using a hand whisk until completely smooth and homogeneous. · 2 min
Boiling the Yogurt

Place the pot over medium heat, stirring constantly in one direction without stopping until the yogurt comes to a boil and the first bubbles appear. · 10 min
Cooking the Kibbeh

Gently drop the kibbeh dumplings one by one into the boiling yogurt, then reduce the heat to low and let them simmer gently without vigorous stirring to prevent the dumplings from breaking apart. · 10 min
Preparing the Tempering

In a small skillet, melt the ghee and add the minced garlic, sautéing until fragrant and lightly golden, then add the fresh cilantro and dried mint and stir for one minute. · 2 min
Final Combining

Pour the garlic and cilantro mixture over the yogurt and kibbeh, gently swirl the pot to incorporate, and let it simmer for two additional minutes to meld the flavors. · 2 min
Serving

Pour the kibbeh and yogurt into a wide, deep serving dish, garnish the surface with toasted pine nuts and a bit of fresh cilantro, and serve hot alongside vermicelli rice.

Nutrition / serving

485

cal

protein g

44.5

carbs g

fat g

Chef's tips

To ensure the yogurt does not curdle (separate), make sure to thoroughly whisk the cornstarch and yogurt while cold, stir continuously in one direction until boiling, and avoid stirring vigorously with a spoon after adding the kibbeh dumplings.