Syrian

Kibbeh bi-laban

A Syrian dish of small stuffed kibbeh simmered gently in cooked yogurt until tender and tangy. The finish of garlic, mint, and coriander gives the laban its familiar home-kitchen fragrance.

Ingredients

• Fine bulgur3/4 cup
• Lean lamb, ground twice, for kibbeh shell200g
• Small onion, finely grated1/2
• Ground allspice3/4 tsp
• Ground cumin1/4 tsp
• Salt1 1/2 tsp, divided
• Cold wateras needed for shaping
• Lamb mince, for filling100g
• Small onion, finely chopped1/2
• Pine nuts2 tbsp
• Ghee1 1/2 tbsp, divided
• Ground cinnamon1/8 tsp
• Black pepper1/4 tsp
• Full-fat plain yogurt, preferably sheep or goat yogurt2 cups
• Egg white1
• Cornstarch1 tbsp
• Short-grain rice, rinsed2 tbsp
• Water or light lamb stock3/4 cup
• Garlic cloves, crushed2
• Dried mint1 tsp
• Fresh coriander, finely chopped1 tbsp

Method

1. Soak the fine bulgur in cold water for 10 minutes, then squeeze it very well until just damp.
2. Make the filling by frying the chopped onion in 1/2 tbsp ghee until soft, then add the 100g lamb mince and cook until browned.
3. Stir the pine nuts, 1/4 tsp allspice, cinnamon, black pepper, and 1/4 tsp salt into the filling, then set it aside to cool completely.
4. Combine the squeezed bulgur, 200g lean ground lamb, grated onion, remaining allspice, cumin, and 3/4 tsp salt in a bowl.
5. Knead the kibbeh mixture by hand for 8 to 10 minutes, wetting your hands with cold water as needed, until it becomes smooth and paste-like.
6. Divide the kibbeh mixture into 10 small balls.
7. With wet hands, hollow each ball with your finger, fill it with a teaspoon of the lamb filling, then seal and shape it into a small torpedo or oval.
8. Chill the shaped kibbeh for 15 minutes so they firm up before cooking.
9. Whisk the yogurt, egg white, cornstarch, 3/4 cup water or stock, and remaining 1/2 tsp salt in a heavy pot until completely smooth.
10. Place the pot over medium heat and stir constantly in one direction until the yogurt comes to a gentle boil and thickens slightly.
11. Add the rinsed rice to the cooked yogurt and simmer gently for 10 minutes, stirring often so the laban does not split or stick.
12. Lower the heat, slide the kibbeh into the yogurt one by one, and simmer very gently for 15 to 18 minutes without hard boiling.
13. Melt the remaining 1 tbsp ghee in a small pan and fry the crushed garlic until fragrant but not dark.
14. Stir the dried mint and fresh coriander into the garlic ghee for a few seconds.
15. Pour the garlic, mint, and coriander mixture into the yogurt, swirl gently, and simmer for 2 more minutes.
16. Serve the kibbeh bi-laban hot in shallow bowls, spooning plenty of yogurt sauce and rice around the kibbeh.

Common questions