Kibbeh, oh the joy it brings! Imagine savory spiced meat mingling with cracked wheat, all cozied up and cooked to perfection. It’s like a warm hug on a plate, really.
When I first tried kibbeh, it was at a little family gathering—everyone was raving about it, and I just had to know what the fuss was all about. Fast forward to now, and I can’t imagine a dinner spread without this delightful dish. And when you pair it with a tangy yogurt sauce?
It’s like the universe conspires to create a symphony of flavors that just dance on your taste buds. I recently heard it described as the Middle Eastern answer to meatballs, but with an exotic twist that keeps you coming back for more. Whether you’re a seasoned foodie or just dipping your toes into the world of international cuisine, this is one recipe you absolutely need to try.
Trust me, your taste buds will thank you.
Steps
- Prepare the Filling: Heat olive oil in a pan and add ground beef and diced onions, cooking until the beef is browned, approximately 8-10 minutes. Season the mixture with salt, 7 Spice, and sumac for flavor.
- Make the Kibbeh Mixture: In a bowl, combine bulgur wheat with water and let it absorb for 10 minutes. Transfer the soaked bulgur to a food processor with onion, mint, kamouneh spice, and salt, blending until well mixed. Add lean beef and 7 Spice to the mix, blending until a smooth paste forms.
- Form the Kibbeh Balls: Oil your hands and scoop about 3 tablespoons of the kibbeh mixture, making an indentation with one finger. Hollow out the center to create a half-shell, fill with the prepared beef mixture, and close it by shaping into a football form. Repeat for remaining mixture and filling.
- Bake the Kibbeh: Freeze half of the kibbeh balls for later use. For the rest, bake them in the oven at 400°F (200°C) for about 8 minutes, flipping halfway through. Set aside to cool at room temperature.
- Prepare the Yogurt Sauce: In a large pot, combine yogurt with salt and a cornstarch slurry made by dissolving cornstarch in water. Stir until smooth and free of lumps, then parboil rice separately for 10 minutes.
- Assemble and Cook: Add the parboiled rice to the yogurt pot, heating on medium while stirring frequently until thickened. Introduce garlic, mint, and the baked kibbeh balls to the mixture, then reduce heat to low and allow to thicken further for 10 minutes.
- Serve: Dish out two kibbeh balls with yogurt sauce per serving. The dish can be enjoyed warm, at room temperature, or cold, depending on preference.
Ingredients
- 2 tablespoons olive oil (plus more for forming kibbeh)
- 1 pound 95% lean ground beef
- 1 large onion, diced
- 1 teaspoon salt
- 1 tablespoon 7 Spice
- 2 teaspoons sumac
- 1 ½ cups fine #1 bulgur wheat
- ½ cup water
- 1 large onion, quartered
- ½ cup fresh mint, packed
- ¼ cup kamouneh spice
- 1 tablespoon plus 1 teaspoon salt
- 1 pound 100% lean ground beef
- 2 teaspoons 7 Spice
- 48 ounces Stonyfield Whole Milk Plain Yogurt
- 2 teaspoons salt
- 20 ounces cold water, divided
- ¼ cup cornstarch
- ½ cup short grain rice
- 5 garlic cloves, pressed
- 1 tablespoon fresh mint, chopped (plus more for serving)
Nutritional Values
Calories: 2504kcal | Carbohydrates: 256g | Protein: 188g | Fat: 84g | Saturated Fat: 36g | Trans Fat: 4g | Cholesterol: 492mg | Sodium: 10320mg | Potassium: 4720mg | Fiber: 36g | Sugar: 52g | Vitamin A: 3964IU | Vitamin C: 28mg | Calcium: 1440mg | Iron: 28mg
FAQ
- How long can I store Kibbeh in Yogurt Sauce?
- You can keep the Kibbeh in Yogurt Sauce in the refrigerator for 3 to 4 days if stored in an airtight container. The uncooked kibbeh balls can be frozen for up to 3 months, but it’s best to prepare the yogurt sauce fresh each time.
- Is it possible to freeze Kibbeh in Yogurt Sauce?
- You can freeze the uncooked kibbeh balls for up to 3 months by placing them on a baking sheet uncovered for 2 hours, then transferring them to a container or freezer-safe bag. Thaw them in the fridge overnight, drizzle with olive oil, and bake as directed.
- What should I do if the yogurt sauce curdles?
- Curdling is uncommon if you use whole milk yogurt, cornstarch, and stir frequently. However, if it does curdle, try reducing the heat, adding a teaspoon of cornstarch, and whisking continuously to help restore the sauce. Curdled yogurt is still safe to eat.
- What are some substitutes for ingredients in this recipe?
- Instead of ground beef, you can opt for lamb, although beef is traditional. If you don’t have kamouneh spice, you can create a blend of cumin seeds, black peppercorn, marjoram, basil, mint, cinnamon, and 7 Spice as an alternative.
- Where can I find bulgur for this recipe?
- Bulgur can typically be found in Middle Eastern markets, natural-food stores, or large supermarkets, often in the section with other Middle Eastern ingredients.
Tips
- Oil Your Hands for Kibbeh Balls: Applying oil to your hands makes it easier to mold and shape the kibbeh balls, preventing gaps and ensuring smooth surfaces. It also helps prepare them for baking.
- Opt for Whole Milk Yogurt: To achieve the best flavor and consistency, use whole milk yogurt. This also reduces the risk of curdling when cooking the yogurt sauce.
- Freeze Half of the Kibbeh: Since the recipe makes about 24 kibbeh balls but only requires 12 for the sauce, consider freezing the other half. This allows you to easily prepare another batch later or use them for a different dish.
- Stir the Yogurt Sauce Frequently: To prevent the yogurt from curdling, stir the sauce frequently while cooking. This helps maintain a smooth consistency and enhances the flavor integration of the ingredients.
Equipment
- Food Processor – Used for blending the kibbeh mixture.
- Large Pot – Needed for cooking the yogurt sauce.
- Baking Sheet – For freezing the kibbeh balls before storing.
- Measuring Cups and Spoons – For accurate measurement of ingredients.
- Mixing Bowls – For preparing different components of the recipe.
