Kibbeh labaniyi is a popular Lebanese dish made with kibbeh and hot yogurt sauce. Some people drop the uncooked kibbeh into the yogurt sauce and let it cook, while others deep fry the kibbeh and then add it to the yogurt when serving. Both ways are delicious.
I like to deep fry my kibbeh, then serve it with the yogurt sauce. You can also brush the kibbeh with oil and air fry or bake it at a high temperature.
- 4 cups yogurt
- 1 cup water
- 1 egg
- 2 tsp salt
- 12 kibbeh (kibbeh recipe in this link https://baitiana.com/2024/03/04/kibbeh/)
- 2 tbsp chopped cilantro or more for your liking
- 2 minced garlic cloves
- 2 tosp olive oil
- Toasted pine nuts or almonds
1. In a pot, add yogurt, water, egg, and salt.
2. Whisk until combined and smooth.
3. Turn on the heat and keep stirring until it starts to bubble. Keep stirring the whole time to prevent the yogurt from curdling.
4. When it starts bubbling, stop stirring, then lower the temperature to low and let it simmer for 5 minutes.
5. Fry the kibbeh and serve with the yogurt sauce (recipe for the kibbeh in the link https://baitiana.com/2024/03/04/kibbeh/ )
kibbeh maker link https://amzn.to/49Roofb
6. In a pan, sauté garlic and cilantro with olive oil, then add on top of the yogurt sauce. You can add it in the pot or each person can add it to their plate. Alternatively, you can top it with dried mint.
✨Notes:
1: if you like the yogurt sauce to be thick, add 1 to 2 tablespoon of corn starch.
2. You can substitute the egg with cornstarch, but it tastes way better with egg, and you can’t taste the egg in the yogurt sauce at all.
3. You don’t have to fry the kibbeh; you can drop them in the yogurt sauce and cook on low for about 10 minutes.
4. Kibbeh can be baked or cooked in the airfryer instead of deep frying
5. You can substitute the cilantro with parsley or dried mint