Lebanese Kibbeh Labanieh
Lebanese Kibbeh Labanieh
Ingredients
- 250 g minced meat
- 2 pieces medium onions
- 1/2 tbsp 7 spice
- 3/4 tbsp kamouneh spice mix
- 1/4 tbsp black pepper
- 1/2 tbsp salt
- 1/2 cup pine nuts
- 1 tbsp sumac
- 500 g fine bulgur wheat
- 500 g mince meat
- 1 piece onions
- 3/4 tbsp kamouneh spice mix
- 3/4 tbsp cornflour
- 1/2 tbsp 7 spice
- 1/4 tbsp black pepper
- 1/2 tbsp salt
- as needed for shapin sunflower oil
- 1500 g plain yoghurt
- 2 tbsp cornflour
- 1/2 cup short grain rice
- 1 1/2 cup boiling water
- 1 tbsp salt
- 2-3 pieces garlic cloves
- 1 handful cilantro
- 4 tbsp butter
- pinch for garnis dried mint
Instructions
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Soak the bulgur wheat in enough water to cover and set aside.
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To make the filling, sauté the chopped onions in regular olive oil until golden on medium low heat.
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Add 250g of minced meat to the onions and cook out the meat on medium high heat.
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Add the 7 spice, kamouneh spices, black pepper and salt and use the back of your wooden spoon to break up the meat.
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When it is cooked, turn off the heat and add the sumac and pine nuts. Taste to make any adjustments then cover and set aside.
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Drain the bulgur wheat and add to a large bowl. Take out the half kilo of meat and prepare the food processor.
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In several batches, add the bulgur wheat and equal amounts of meat to the food processor and process until it clumps together and starts to roll in the processor bowl.
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Roughly chop onions to go in the food processor along with the 7 spices, kamouneh spices, black pepper and salt. Blitz well.
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When you have combined all the meat and bulgur wheat in a bowl, add the blitzed onion spice mix and the cornflour, then bring everything together preferably with your hands.
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If it is too dry, add a bit of water. The mixture should hold together but not be too loose or crumbly. Taste and adjust salt if needed.
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Add approx half a cup of sunflower oil to a small bowl for shaping the kibbeh balls.
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Take some casing and roll into golf ball size, indent the middle, hollow out the inside with your index finger, then stuff with a spoon of filling and close up the casing.
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Shape the kibbeh into the classic kibbeh shape and set aside.
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Soak the rice in water for 20 minutes, rinse, then cook it with 1 1/2 cups of boiling water for 20 minutes until tender.
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Add cornflour and salt to the yoghurt, stir well, then press through a fine sieve over the cooked rice.
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Raise the heat to medium high and stir constantly to avoid burning. Bring to a boil, then reduce the heat and simmer.
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Half-cook the kibbeh balls in an oven at 180°C for 15 minutes until the outside turns slightly golden.
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Add the half-cooked kibbeh balls to the yogurt sauce and simmer for another 10 minutes.
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Sauté the garlic and cilantro in butter for a few minutes, then add to the yogurt sauce with a pinch of dried mint. Stir well and adjust salt if necessary before turning off the heat.
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Serve hot or cold.
Notes
Can be deep-fried or frozen for later use