Kibbeh Labaniyeh (Kibbeh in Yogurt Sauce)

There are tonnes of different varieties of kibbeh out there. The authors suggest a deep fried, pine nut and ground beef stuffed kibbeh to go with this sauce. I did not have the time or energy to make the kibbeh from scratch, so I heated up some ready-made chickpea and spinach stuffed frozen kibbeh and just spooned a bit of this sauce over them.

I was skeptical about a three-ingredient sauce made of yogurt, broth, and egg, but it was honestly really nice and worked very well with the kibbeh. I think my biggest complaints were that it made way too much for the number of kibbeh we had and that it was a bit too runny for our personal preferences. Still good though!

Kibbeh Labaniyeh

From Our Syria by Itab Azzam and Dina Mousawi

Ingredients

• 3 c. plain yogurt
• 2 1/2 c. vegetable or chicken stock
• 1 large egg
• 15-20 kibbeh
• rice or bulgur, to serve

Directions

1. Combine the yogurt, stock, and egg and blend¹ thoroughly.
2. Heat the sauce over very low heat, stirring constantly, until it boils. If it curdles, blend it again.
3. Pour the sauce over the cooked kibbeh and serve with rice.

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¹ Itab and Dina suggest doing this in a blender, but I just used a whisk because I didn't want to dirty the blender. An immersion blender would probably be a good option, I just didn't think of it at the time. ^Back