How to Make Lebanese Kibbeh with Yogurt

By Feelgoodfoodie · 120 min

Ingredients

Instructions

1. Heat the 2 tablespoons olive oil, add the 1 pound 95% lean ground beef and the diced onion, and brown the beef, about 8-10 minutes. Season with 1 teaspoon salt, the 2 teaspoons sumac and the 7 Spice.
2. Put the 1 1/2 cups fine #1 bulgur wheat in a medium bowl with the 1/2 cup water. After 10 minutes, fluff it so it absorbs all the water.
3. Transfer the soaked bulgur to a food processor with the quartered onion, the 1/2 cup fresh mint, the 1/4 cup kamouneh spice and 1 tablespoon plus 1 teaspoon salt. Blend until well combined.
4. Add the 1 pound 100% lean ground beef to the food processor with the remaining 7 Spice. Blend until a meat paste forms. Red pepper can be added for colour.
5. Oil your hands, scoop about 3 tablespoons of the kibbeh mixture and hollow it into a half shell with your finger. Add about 2 tablespoons of the browned filling, close the shell and shape it into a football. Place it on a tray and repeat with the rest. This makes 24 kibbeh.
6. Freeze half of the kibbeh for a later batch. Bake the other half at 400°F for 8 minutes, flipping halfway through. Remove and set aside at room temperature.
7. In a large pot, combine the 48 ounces Stonyfield Whole Milk Plain Yogurt and the 2 teaspoons salt. In a separate container, dissolve the 1/4 cup cornstarch in about 16 ounces of the 20 ounces cold water, then add this slurry to the yogurt and stir without heat until smooth.
8. Parboil the 1/2 cup short grain rice in the remaining cold water for 10 minutes, until half cooked. Add the rice to the yogurt pot.
9. Set the heat to medium and stir frequently until the mixture thickens, about 15 minutes.
10. Add the 5 pressed garlic cloves, the 1 tablespoon chopped fresh mint and the baked kibbeh to the yogurt. Lower the heat to low and let it thicken for about 10 more minutes, stirring carefully now and then. Serve 2 kibbeh per bowl with the yogurt sauce, warm, at room temperature or cold.

Summarized from Feelgoodfoodie's video. Watch it for the details.