Levantine cuisine · Soups & Stews

Kibbeh Labanieh

Stuffed bulgur-and-meat dumplings simmered in a yogurt sauce with garlic and dried mint.

Ingredients · for 4 servings

• 250 g fine bulgur
• 400 g ground lamb
• 1 onion
• 50 g pine nuts
• 1 tsp allspice
• 2 tbsp ghee
• 1 kg yogurt
• 1 tbsp cornstarch
• 6 garlic cloves
• 1 bunch cilantro
• 1 tbsp dried mint
• Salt, pepper

Instructions

1. Mix the bulgur with 200 ml cold water and let it soak for 20 min, then knead vigorously for 5 min with half the ground lamb, 1/2 tsp allspice, salt, and pepper into a smooth, moldable mass.
2. For the filling, finely dice the onion and sauté in the ghee for 4 min, add the remaining lamb, fry for 5 min until crumbly, stir in the pine nuts and remaining allspice, and let cool.
3. With wet hands, form walnut-sized balls from the bulgur mixture, hollow them out with your index finger, insert 1 tsp of filling, and reseal into smooth ovals — smooth over any cracks immediately with wet fingers.
4. Whisk the yogurt with the cornstarch (mixed with 3 tbsp water) and 1 tsp salt in a wide pot and bring slowly to a boil, stirring constantly in one direction — this is the only way to keep the yogurt from curdling.
5. Slide the kibbeh one by one into the simmering sauce and let them cook uncovered over low heat for 20–25 min, until they float and are firm; do not let it boil hard.
6. Finely chop the garlic, briefly sauté with the dried mint in a little ghee, stir into the sauce, sprinkle with chopped cilantro and serve hot.