Kibbih bi Laban is a classic Middle Eastern dish that brings together the savory richness of kibbeh and the creamy, tangy goodness of yogurt sauce. First, kibbeh is made from ground meat, typically lamb or beef, combined with bulgur, onions, and spices, and shaped into balls or patties. Once fried, the kibbeh becomes crispy on the outside, with a tender, flavorful interior. This rich, savory bite is then dipped into a smooth yogurt sauce that is both tangy and refreshing.
Fried Kibbeh vs. Uncooked Kibbeh in Yogurt Sauce
Kibbeh labaniyi, a variation of this dish, is particularly popular in Lebanon. Some people prefer to drop uncooked kibbeh directly into the hot yogurt sauce, allowing it to cook as the sauce simmers. Others, like myself, choose to deep fry the kibbeh first, which gives it a crisp, golden exterior that contrasts beautifully with the soft yogurt sauce. Both methods are equally delicious, each bringing its own unique flavor and texture to the dish.
Personally, I enjoy deep frying my kibbeh to get that perfect crispy crust, then serving it with the creamy yogurt sauce. However, if you want a lighter version, you can brush the kibbeh with oil and either air fry or bake it at a high temperature. This method still results in a flavorful dish, with less oil but all the savory goodness you crave.
Ultimately, Kibbih bi Laban is a versatile and comforting dish that combines the hearty flavors of kibbeh with the refreshing tang of yogurt. Whether you deep fry, bake, or air fry your kibbeh, the result is always a satisfying meal that’s rich, aromatic, and full of flavor.
Kibbeh bi Laban ingredients
• Yogurt serves as the creamy base of the sauce. It provides a tangy richness that complements the savory kibbeh. In addition, it gives the sauce a smooth and comforting texture.
• Water helps thin the yogurt, ensuring the sauce isn’t too thick. This allows the sauce to coat the kibbeh nicely without being overly heavy.
• The egg thickens the sauce slightly and adds richness. As a result, the sauce becomes velvety smooth and coats the kibbeh perfectly.
• Salt enhances the flavors of all the ingredients, the richness of the yogurt and the savoriness of the kibbeh, making the dish more flavorful.
• Kibbeh adds heartiness to the dish. Made from ground meat and bulgur, it has a crispy exterior and a tender interior, providing a delicious contrast to the creamy yogurt sauce.
• Garlic brings a bold, aromatic flavor. When sautéed, it becomes fragrant and adds a savory depth to the sauce.
• Cilantro adds a fresh, herbal note. It brightens the dish and balances the richness of the yogurt with its vibrant, slightly citrusy flavor.
• Olive oil is used to sauté the garlic and cilantro. It enhances their flavors and gives the dish a smooth, slightly fruity finish.
• Dried mint (optional) adds a cool, refreshing touch. It complements the warmth of the yogurt sauce and the richness of the kibbeh, bringing a lovely contrast to the dish.
How to make kibbeh
- Kibbeh Dough:
Soak the Bulgur then add ground beef, onion, minced sweet pepper, salt, black pepper, paprika, kibbeh spice (or 1 tsp of 7 spice and 2 tsp cumin) to the bulgur. Mix everything together using your hands until it’s well combined.
Knead the Dough:Gradually add water as needed to form a dough that’s smooth and not too sticky.
2. Kibbeh Filling:
Cook the Meat then add onion, spices and butter.
3. Assembling the Kibbeh:
Shape the Kibbeh then stuff and seal
4: Cooking the Kibbeh:
Deep Fry in heated oil until they’re golden and crispy on all sides.
Bake or Air Fry (optional):
If you prefer a lighter version, brush the kibbeh with oil. Air fry or bake at 400°F (200°C) for 20-25 minutes, turning halfway through.
kibbeh recipe in this link https://baitiana.com/2024/03/04/kibbeh/
how to prepare kibbeh bi Laban
Step 1: Making the Sauce
Start by adding the yogurt, water, egg, and salt to a pot. Whisk everything together until the mixture is smooth and well combined. Next, turn on the heat to medium, and keep stirring constantly to prevent the yogurt from curdling. Once it starts to bubble, stop stirring, then lower the heat to low and let it simmer for about 5 minutes. This allows the sauce to thicken and develop a creamy texture.
Step 2: Preparing the Kibbeh
While the sauce is simmering, fry the kibbeh according to the recipe you’ve prepared earlier. Once the kibbeh is cooked and crispy on the outside, set it aside to rest for a moment. This step ensures that the kibbeh maintains its texture and stays warm when served.
Step 3: Serve
Now that both the sauce and kibbeh are ready, carefully arrange the kibbeh on a serving platter. Pour the yogurt sauce over the kibbeh, or serve it on the side for guests to add as they like. For extra flavor, sauté garlic and cilantro in olive oil, then top the dish with this fragrant mixture. Optionally, you can sprinkle dried mint for a refreshing garnish.
Kibbeh maker machine
If you’re not sure how to make Kibbeh, the kibbeh Maker is the perfect solution—it’s amazing, incredibly easy to use, and simplifies the entire process.
Link : THE KIBBEH MAKER
Tips and tricks
1. Thicken the Yogurt Sauce:
If you prefer a thicker yogurt sauce, simply add 1 to 2 tablespoons of cornstarch.mix it in well before heating the sauce, and it will help achieve a smooth, creamy consistency.
2. Cook the Kibbeh in the Sauce:
Alternatively, you don’t have to fry the kibbeh. Instead, you can drop the uncooked kibbeh into the simmering yogurt sauce and let it cook on low for about 10 minutes. This method results in a tender texture, and the kibbeh absorbs all the flavors of the sauce.
3. Bake or Air Fry:
For a healthier option, you can bake or air fry the kibbeh instead of deep frying them. Simply brush them with a bit of oil and bake at a high temperature, or air fry them for about 20 minutes. Both methods will yield a crispy outer layer without the extra oil.
4. Substitute Cilantro:
If you’re not a fan of cilantro, feel free to substitute it with parsley or dried mint. Both options will still add a fresh, herbal note to the dish, giving it a new twist while maintaining great flavor.
5. Make ahead
To save time, you can prepare the kibbeh ahead of time. Form the kibbeh and refrigerate them until you’re ready to cook. This makes it easier to assemble and cook when you’re short on time.
6. You can use frozen kibbeh in two ways: If you’re frying them, take them out of the freezer 15 minutes before frying. If you’re dropping them into the yogurt sauce, you can add them directly from the freezer into the sauce and cook them for about 10 minutes.
Kibbeh bi Laban
Ingredients
yogurt sauce:
- 4 cups yogurt
- 1 cup water
- 1 egg
- 2 tsp salt
- 12 kibbeh check out the kibbeh recipe here: Kibbeh Recipe
- 2 tbsp chopped cilantro or more, to taste
- 2 minced garlic cloves
- 2 tbsp olive oil
- Toasted pine nuts or almonds for garnish
kibbeh dough:
- 2 cups fine bulgur wheat
- 500 g extra lean ground beef
- 1 small minced onion
- 1 minced sweet pepper
- 2 tbsp water|
- 2 tsp salt
- 2 tsp paprika
- 1/2 tsp black pepper
- 1 tbsp kibbeh spice or 1 tsp 7 spice + 2 tsp cumin
- water as needed for kneading the kibbeh dough and for shaping the kibbeh
kibbeh filling:
- 500 g lean ground beef
- 2 tbsp olive oil
- 1 small chopped onion
- 1 tsp salt or more to taste
- 1 tsp 7 spice
- 1/2 tsp black pepper
- 2 tbsp ghee or butter or oil
- pine nuts or silvered almonds optional
- pomegranate seeds optional
Instructions
- Prepare the kibbeh by making the dough and the filling, then shape the kibbeh.
- In a pot, add yogurt, water, egg, and salt. Whisk until everything is combined and smooth.
- Turn on the heat and keep stirring until the mixture starts to bubble. Continue stirring the whole time to prevent the yogurt from curdling.
- Once it starts bubbling, stop stirring, then lower the heat to low and let it simmer for 5 minutes.
- Fry the kibbeh and serve it with the yogurt sauce
- In a pan, sauté garlic and cilantro in olive oil, then add it on top of the yogurt sauce. You can either add it directly to the pot or allow each person to add it to their plate. Alternatively, you can top it with dried mint for added flavor.