Arabic recipesMain dishes
Kibbeh Labanieh: Stuffed Bulgur Dumplings in Warm Yogurt Sauce
Kibbeh Labanieh is a treasured Damascene and Aleppine holiday centrepiece pairing thin-shelled bulgur dumplings stuffed with spiced lamb and nuts with a velvety cooked yogurt and labneh sauce. Finished with garlic and dried mint sizzled in ghee, it is spooned steaming over vermicelli rice.
Also known as:Syrian kibbeh in yogurtKibbe labaniehYogurt-poached kibbeh dumplings
Servings6
Prep time50 min
Cook time30 min
Ingredients
Add ingredients to cart- For the shell: 400 g extra-fine white or brown bulgur (soaked 15 minutes in cold water), 300 g very lean twice-ground beef or lamb, 1 small grated onion, 1 tsp seven-spice, salt
- For the filling: 300 g minced lamb, 1 finely diced onion, 1 tbsp ghee, 1/2 tsp seven-spice, pinch of cinnamon, salt, and 3 tbsp toasted pine nuts or chopped walnuts
- For the yogurt sauce: 1 kg full-fat plain yogurt, 250 g creamy Syrian labneh, 2 level tbsp cornstarch, 350 ml cold water or stock
- For the finish: 1 tbsp ghee, 3 crushed garlic cloves, and 1 tbsp crushed dried mint
Preparation Steps
- 1Sauté the minced lamb and onion in ghee with seven-spice, cinnamon, and salt until cooked and dry; fold in the nuts and let cool completely.
- 2Knead the squeezed extra-fine bulgur with the lean meat, grated onion, spices, and splashes of ice water until cohesive, smooth, and pliable.
- 3Shape apricot-sized torpedoes, hollow thin shells with a damp finger, stuff with cooled meat, seal tightly, and bake brushed lightly with ghee at 200 °C for 8 minutes to set.
- 4Whisk cold yogurt, Syrian labneh, cornstarch, water, and salt off the heat until smooth, then bring to a gentle boil over medium heat while stirring in one direction.
- 5Slip the set kibbeh one by one into the simmering sauce, poach uncovered over low heat for 12 to 15 minutes, and swirl sizzled garlic-mint ghee across the top.
