Kibbet Hileh bi Laban is a traditional Lebanese comfort dish made with soft bulgur wheat kibbeh, filled with caramelized onions and ground beef or kawarma, then gently cooked in a creamy, tangy yogurt sauce.
This is one of those dishes that brings back so many childhood memories for me. I grew up eating it, and I learned how to make it from my mom, who used to prepare it for us all the time. She would even make little balls using the same kibbeh dough because we weren’t big fans of the filling. Those little dough balls cooked in the yogurt sauce were always our favourite!
The secret to this dish is the kibbeh dough itself. Unlike traditional meat kibbeh, this version is made with just fine bulgur wheat, flour, and spices. It has such a lovely texture and absorbs all the delicious flavours of the yogurt sauce. Honestly, once you try kibbeh this way, you might not want to make the dough with meat again!
Another thing I love about this recipe is how versatile it is. You can make it with the traditional meat and onion filling, or keep it completely vegetarian by using caramelized onions, chickpeas, or spinach. Either way, it’s so delicious and makes the perfect comforting Lebanese meal.
Kibbet hileh bi Laban ingredients
For the kibbeh dough
Fine bulgur wheat: The main ingredient that gives the kibbeh its traditional texture.
All-purpose flour: Helps bind the bulgur together and makes the dough easier to shape.
Salt: Adds flavour to the dough.
Black pepper: Adds a little warmth.
Cumin: Gives the dough a lovely earthy flavour.
Seven spice: A classic Lebanese spice blend that adds warmth and depth.
Dried mint: Adds a subtle flavour that works beautifully with the yogurt sauce.
Water: Helps bring everything together into a soft, workable dough.
For the filling
Olive oil: Used to sauté the onions.
Onions: The star of the filling! They become sweet and delicious when cooked.
Ground beef or kawarma: Adds a savoury, rich filling. Kawarma is traditional preserved meat cooked and stored in fat.
Seven spice: Adds traditional Lebanese flavour.
Salt and black pepper: Season the filling.
Beef tallow or butter: Adds extra richness and flavour. This is optional but highly recommended.
For the yogurt sauce
Plain yogurt: The base of the sauce. Use regular plain yogurt for the best results.
Water: Thins the yogurt to create a smooth sauce.
Salt: Seasons the yogurt.
Egg: Helps stabilize the yogurt and prevents it from curdling while cooking.
Cornstarch: Optional, but helps thicken the sauce if you prefer a creamier consistency.
Dried mint: Sprinkled on top before serving for that classic Lebanese flavour.
How to make Kibbet hileh bi Laban
1. Prepare the bulgur: Wash the fine bulgur, drain any excess water, and let it sit for 15–20 minutes to soften.
2. Make the filling: Sauté the onions in olive oil until soft and golden. Add the ground beef, spices, salt, and pepper. Cook until browned, then add butter or beef tallow if using. Set aside to cool.
3. Make the dough: Add the flour and spices to the softened bulgur. Gradually add water while kneading until you have a soft, workable dough.
4. Shape the kibbeh: Take a small piece of dough, make an opening in the centre, add the cooled filling, and carefully close and shape into an oval or ball.
5. Make dough balls: Use any leftover dough to make small balls without filling.
6. Prepare the yogurt: In a large pot, whisk together the yogurt, water, egg, salt, and cornstarch (if using) until smooth.
7. Cook the yogurt: Place over medium heat and stir continuously in one direction until the yogurt starts bubbling.
8. Cook the kibbeh: Gently add the stuffed kibbeh and dough balls. Cook over medium heat for about 10 minutes, until fully cooked.
9. Serve: Sprinkle dried mint over the top and serve warm. Enjoy!
How to store leftover Kibbet hileh bi Laban
Refrigerator: Store leftover kibbet hileh bi laban in an airtight container in the fridge for up to 3 days.
Reheating: Reheat gently in a pot over low to medium heat, stirring occasionally until heated through. Add a splash of water if the yogurt sauce has thickened. Avoid boiling it again.
Freezing: I recommend freezing the kibbeh separately before cooking rather than freezing the finished dish, as yogurt sauce can change texture after thawing.
How to prep ahead
Prepare the filling: Cook the onion and meat filling a day ahead. Let it cool completely, then store in an airtight container in the fridge.
Prepare the kibbeh: Shape and fill the kibbeh ahead of time. Arrange them in a single layer on a tray, cover, and refrigerate for up to 24 hours.
Freeze for later: You can freeze the uncooked stuffed kibbeh on a tray until firm, then transfer them to a freezer-safe bag or container. Cook directly from frozen, allowing extra cooking time.
Yogurt sauce: For the best results, prepare the yogurt sauce fresh on the day of serving.
Frequently asked questions
Can I make Kibbet Hileh bi Laban vegetarian?
Absolutely! Skip the meat and make the filling with caramelized onions, chickpeas, or spinach. You can also make small kibbeh dough balls without any filling.
Can I use kawarma instead of ground beef?
Yes! Traditional Lebanese kawarma works beautifully in this recipe and adds a delicious, rich flavour.
Can I make the kibbeh without filling?
Of course! You can shape the dough into small balls without filling, just like my mom used to make for us. They taste amazing cooked in the yogurt sauce!
Why do I need to keep stirring the yogurt?
Continuous stirring in one direction helps prevent the yogurt from curdling and keeps the sauce smooth while it comes to a boil.
Can I skip the cornstarch?
Yes! The cornstarch is optional. It simply helps make the yogurt sauce thicker.
Can I prepare the kibbeh ahead of time?
Yes! You can prepare and shape the kibbeh a day ahead and keep it covered in the refrigerator until ready to cook.
Can I freeze the uncooked kibbeh?
Yes! Freeze the shaped kibbeh in a single layer until firm, then transfer to a freezer-safe container or bag. Cook directly from frozen, allowing extra cooking time.
Can I use store-bought yogurt?
Yes! Regular plain yogurt works well. I recommend using full-fat yogurt for a creamier and richer sauce.
Can I skip the egg in the yogurt sauce?
Yes! You can skip the egg and use cornstarch instead to help thicken the yogurt sauce. However, I personally prefer using an egg because it gives the sauce a lovely thickness and adds a nice flavour. You can use either one depending on your preference!
Tips and Tricks
Use fine bulgur: Make sure to use fine bulgur wheat, not coarse, so the dough holds together properly and is easy to shape.
Don’t add too much water: Add water gradually while kneading. The dough should be soft, smooth, and easy to work with without being sticky.
Let the filling cool: Always allow the meat and onion filling to cool completely before stuffing the kibbeh. This makes shaping much easier.
Adjust the filling: Use more meat if you prefer a meatier filling or more onions for a sweeter flavour.
Don’t overfill: Add just enough filling to close the kibbeh easily without tearing the dough.
Make extra dough balls: If you have leftover dough, roll it into small balls and cook them in the yogurt sauce. They’re so delicious!
Stir the yogurt continuously: This is one of the most important steps! Keep stirring in one direction until the yogurt comes to a gentle boil to prevent it from curdling.
Use medium heat: Once the yogurt starts bubbling, keep the heat at medium and gently add the kibbeh.
Don’t overcrowd the pot: Add the kibbeh gently and make sure there’s enough room for them to cook without sticking together.
Make it vegetarian: Skip the meat and use caramelized onions, chickpeas, or spinach for a delicious vegetarian version.
Kibbeh Hileh bi Laban
Ingredients
For the Kibbeh Dough
- 2 cups fine bulgur wheat
- 1½ cups all-purpose flour
- 2 tsp salt
- ½ tsp black pepper
- 1 tsp cumin
- 1 tsp seven spice
- 1 tsp dried mint
- ½ cup water or as needed
For the Filling
- 2 tbsp olive oil
- 2 large onions diced
- 300 –500 g ground beef or kawarma
- 1 tsp seven spice
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp beef tallow or butter optional
For the Yogurt Sauce
- 2 litres plain yogurt
- 2 cups water
- 1 tbsp salt
- 1 egg
- 1 tbsp cornstarch optional
- Dried mint for serving
Instructions
- Wash the bulgur wheat, drain any excess water, and set aside for 15–20 minutes to soften.
- Heat olive oil in a pan. Add the diced onions and sauté until soft and golden. Add the ground beef, seven spice, salt, and black pepper. Cook until the meat is fully cooked. Add butter or beef tallow if using, then set aside to cool.
- Add the flour, salt, black pepper, cumin, seven spice, and dried mint to the softened bulgur. Gradually add water while kneading until a soft, workable dough forms.
- Take a small piece of dough, roll it into a ball, and make an opening in the centre. Add some of the cooled filling, then carefully close and shape into an oval or ball. Repeat until all the dough and filling are used.
- Shape any leftover dough into small balls without filling.
- In a large pot, whisk together the yogurt, water, egg, salt, and cornstarch (if using) until smooth.
- Place over medium heat and continuously stir in one direction until the yogurt comes to a gentle boil and starts bubbling.
- Gently add the stuffed kibbeh and dough balls. Cook over medium heat for approximately 10 minutes, or until fully cooked.
- Remove from heat, sprinkle dried mint over the top, and serve warm. Enjoy!