Kibbeh Hileh bi Laban
Kibbet Hileh bi Laban is a traditional Lebanese comfort dish made with homemade bulgur kibbeh, filled with caramelized onions and ground beef, then cooked in a creamy, tangy yogurt sauce. It's a childhood favourite I learned from my mom, and every bite brings back beautiful memories
Servings 8 People
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!
Notes
● Use fine bulgur wheat, not coarse bulgur, for the best dough texture.
● Add water gradually when making the dough. You may need slightly more or less depending on the bulgur.
● You can use ground beef or traditional Lebanese kawarma for the filling.
● Adjust the amount of meat depending on how much onion you prefer.
● Beef tallow or butter is optional but adds extra flavour to the filling.
● For a vegetarian version, skip the meat and use caramelized onions, chickpeas, or spinach.
● You can skip the egg in the yogurt sauce and use cornstarch instead. I personally prefer using an egg because it gives the sauce a lovely thickness and flavour.
● If you have leftover dough, make small balls without filling. They’re delicious cooked in the yogurt sauce!
● Keep stirring the yogurt continuously in one direction until it comes to a boil to prevent it from curdling.