Kibbeh Labanieh Food
KIBBEH LABANIEH
Because of its whiteness, this is a festive dish served on the New Year to augur a year full of happiness. It is served hot with rice in winter, and cold in summer.
Yield serves 6-8
Number Of Ingredients 7
Steps:
- Pour the yogurt in a large pan. Add salt. Stabilize it with cornstarch or egg white as described on page 113, so that it can cook without curdling. Bring it to the boil, add the kibbeh uncooked, and simmer for about 20 minutes. Fry the crushed garlic and crushed dried mint in hot butter or olive oil. Pour this over the yogurt when serving.
- Serve hot or cold, with plain rice.
- Instead of stuffed kibbeh, you may use the kibbeh dumplings on page 270.
- Add the crushed garlic raw to the yogurt and garnish the dish with crushed dried mint.
- Cooked rice is sometimes added to the yogurt in the pan and simmered for a minute or so before serving.
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- Heat a small skillet over medium high heat, and sauté the chopped coriander and crushed garlic with a pinch of salt until the garlic has just turned golden. Set aside.
- Heat oven to 400 F. Lightly oil a baking sheet then place frozen kebbe onto the baking sheet, no need to defrost. Drizzle with additional oil and toss to combine. Bake 20-30 minutes until golden brown and crisp, turning over halfway through.
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- Heat the olive oil. Add the beef and onions and cook until the beef is browned, about 8-10 minutes. Season with salt, 7 Spice and sumac.
- Add oil to your hands, and scoop about 3 tablespoons of the kibbeh mixture. Use one finger to indent the middle of the scooped mixture and then hollow out the inside using your finger until it looks like a half shell.
- Place the yogurt and salt in a large pot. Add the cornstarch in one of the emptied yogurt containers and dissolve with about 16 ounces of water. Transfer the cornstarch slurry to the pot with the yogurt. Stir without heat until it’s well blended without any clumps.
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