Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, kibbeh labaniyeh. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Kibbeh labanieh is a luxurious dish that takes something amazing and makes it even better. Whoever thought of cooking moorish morsels of kibbeh in a rich garlicky yoghurt sauce is a genius. The Labanieh refers to the yoghurt sauce.
Kibbeh Labaniyeh is one of the most well liked of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Kibbeh Labaniyeh is something which I’ve loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can have kibbeh labaniyeh using 18 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Kibbeh Labaniyeh:
- Make ready For the Sauce
- Get 1 1/2 kg yogurt
- Take 3 tablespoons starch, dissolved in ½ cup water
- Get For the Kibbeh Paste
- Make ready 2 cups fine bulgur, fine cracked wheat
- Make ready 1 cup semolina
- Take 1/2 kg ground beef
- Prepare 1 onion, finely chopped
- Take 1/4 teaspoon allspice
- Take 1/4 teaspoon cumin
- Get 1/2 teaspoon salt
- Take For the Stuffing
- Make ready 1/2 kg ground beef
- Take 2 onions, finely chopped
- Take 1 tablespoon vegetable oil
- Get 1 teaspoon pomegranate syrup
- Get 1/4 teaspoon allspice
- Take 1/2 teaspoon salt
In Levantine cuisine, usually bulgur wheat is pounded together with meat into a fine paste and formed into balls, with toasted pine nuts and spices. It may also be layered and cooked on a tray or served raw. Whoever thought of cooking moorish morsels of. Kibbeh bil laban is Middle Eastern dish well-known many arabic coutries.
Instructions to make Kibbeh Labaniyeh:
- For the Kibbeh Paste:Wash the cracked wheat in warm water. Remove and strain by squeezing out the water if necessary.
- Mix the cracked wheat with the rest of the kibbeh paste ingredients. Knead until you get a smooth dough. You can add a bit of water if the paste gets too sticky.
- Shape Kibbe paste into balls about the size of an egg. Holding the ball in one hand, form a hole in the middle of it using the index finger of the other hand. Widen the hole by turning the kibbeh ball and pressing its inside walls gently against your palm. Make sure that the shell is uniformly thick. It is important to moisturize your hands in cold water as you work in order to give a smooth finish to the kibbeh paste.
- Fill the hole with 2 tsp of stuffing and close it, forming an oval shape kibbeh with pointed ends. Set aside on a tray.
- For the sauce: In a deep pot, strain the yoghurt and add the dissolved starch to it.
- Place pot over medium heat and stir the yoghurt continuously in the same direction until it boils and starts to thicken. It is important to stir continuously for the yoghurt not to stick.
- Drop the kibbeh rolls in the boiling yoghurt one at a time and reduce heat. Allow kibbeh to simmer and cook for fifteen minutes. Do not stir. Remove pot from heat and serve immediately.
Kibbeh bil laban (Kibbe Labnyeh) you can prepare in. Raw Kibbeh or Kibbeh Nayeh is a quintessential Lebanese dish. It ia made by kneading together ground lamb or beef, bulgur, onion, spices and cold water. Fresh meat, no fat or gristle. Kibbeh is one of those foods that you crave, and you won't be satisfied until you eat it.
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