Welcome to the delicious world of Kebbeh Labanieh, a traditional dish from the Middle East that combines the rich flavors of Kibbeh with creamy yogurt. This dish is not only a favorite among families but also holds a special place in the hearts of many due to its cultural and historical significance. Originating from Lebanese and Syrian cuisine, Kebbeh Labanieh has been enjoyed for generations, often served during special occasions and family gatherings.
The harmonious blend of spiced meat encased in bulgur wheat, simmered in a luscious yogurt sauce, is what makes this dish both popular and appealing. It’s comforting, flavorful, and a true representation of Middle Eastern hospitality. Whether you’re gathering with friends or enjoying a cozy meal at home, Kebbeh Labanieh is sure to impress!
Ingredients
| Ingredient | Quantity |
|---|---|
| Bulgur wheat | 1 cup |
| Ground beef or lamb | 500 grams |
| Onion, finely chopped | 1 medium |
| Pine nuts | 1/4 cup |
| Yogurt (plain) | 2 cups |
| Water | 4 cups |
| Mint leaves (dried or fresh) | 1 tablespoon |
| Salt | to taste |
| Black pepper | to taste |
Note: For a vegetarian option, substitute the ground meat with a mix of finely chopped mushrooms or lentils.
Step-by-Step Instructions
- Prepare the Bulgur: Soak the bulgur wheat in water for about 30 minutes until it softens. Drain and squeeze out any excess water.
- Make the Kibbeh Mixture: In a large bowl, combine the bulgur, ground beef (or lamb), chopped onion, salt, and black pepper. Mix thoroughly until well combined.
- Shape the Kibbeh: Take a small amount of the mixture and shape it into oval patties. Make a small indentation in the center for stuffing later.
- Prepare the Stuffing: In a pan, sauté the remaining chopped onion in a little oil until translucent. Add pine nuts, salt, and pepper. Cook until the nuts are golden, then stuff the patties with this mixture.
- Cook the Kebbeh: In a large pot, add water and bring it to a boil. Gently place the stuffed Kibbeh into the boiling water. Reduce the heat and simmer for about 20 minutes.
- Add Yogurt: In a separate bowl, whisk the yogurt until smooth. Gradually add a ladle of the hot cooking water to the yogurt to temper it, then stir this mixture back into the pot with the Kibbeh.
- Simmer: Add dried mint and simmer for an additional 10-15 minutes on low heat, allowing the flavors to meld.
Nutritional Information
| Nutrient | Amount | Daily Value (%) |
|---|---|---|
| Calories | 350 | 17% |
| Protein | 25g | 50% |
| Carbohydrates | 40g | 13% |
| Fats | 15g | 23% |
| Fiber | 4g | 16% |
Tips and Tricks
- Soaking the Bulgur: Make sure to soak the bulgur enough to soften it, as this helps in easy blending.
- Stuffing: You can get creative with the stuffing! Try adding spices like cinnamon or allspice for an extra flavor kick.
- Avoiding Crumbling: When shaping Kibbeh, wet your hands to prevent the mixture from sticking.
- Leftovers: Kebbeh Labanieh tastes even better the next day, as the flavors continue to develop. Store it in the refrigerator for up to 3 days.
FAQs
What type of meat can I use for Kebbeh Labanieh?
You can use either ground beef or lamb. For a vegetarian version, try lentils or finely chopped mushrooms.
Can I freeze Kebbeh Labanieh?
Yes! You can freeze uncooked Kebbeh. Shape them, freeze individually, and then store in a container for up to 3 months. Cook from frozen, adding extra time.
Is Kebbeh Labanieh spicy?
No, this dish is not typically spicy. However, you can add chili flakes if you prefer a bit of heat.
What can I serve with Kebbeh Labanieh?
It’s delicious on its own but pairs well with rice, pita bread, or a fresh salad.
How long does it take to cook Kebbeh Labanieh?
The total cooking time is about 45 minutes, including preparation and simmering.
Can I use store-bought yogurt?
Yes, plain store-bought yogurt works perfectly for this recipe. Just avoid flavored yogurts, as they may alter the taste.
What is the texture of Kebbeh Labanieh?
The texture is creamy due to the yogurt, with a deliciously meaty and slightly chewy center from the Kibbeh.
Can I add vegetables to the recipe?
Sure! You can add finely chopped vegetables, such as zucchini or spinach, into the Kibbeh mixture for extra nutrition.
How do I know when the Kebbeh is done?
The Kebbeh will float to the top of the pot when it’s cooked through and tender.
