• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Translators without Borders Cookbook

Recipes from around the world

  • Recipes
    • Bread
    • Breakfast
    • Cakes and bakes
    • Desserts
    • Dips
    • Festive dishes
    • Main courses
    • Salads
    • Soups
    • Side dishes
  • About
    • Acknowledgements
    • Conversions
  • Get Involved
  • TWB WEBSITE

Kibbeh in warm yogurt sauce (kibbeh labaneyeh/ كبّة لبنية)

November 15, 2016 by Sophie Llewellyn Smith Leave a Comment

A hearty Syrian dish that brings back happy childhood memories of large family gatherings on feast days; three generations, from grandparents down to a dozen noisy grandchildren, filling the spacious Aleppian house. The delicately tangy smell of warming yogurt would fill the air, announcing the approach of a much anticipated banquet, to be followed soon afterwards by a lively session of tea drinking.

If you enjoy this recipe, please consider a donation to TWB.

Donate now button

Kibbeh in warm yogurt sauce (kibbeh labaneyeh/ كبّة لبنية)
Print Recipe
  • CourseFestive dishes
  • CuisineSyrian
Servings
4 servings
Servings
4 servings
Kibbeh in warm yogurt sauce (kibbeh labaneyeh/ كبّة لبنية)
Print Recipe
  • CourseFestive dishes
  • CuisineSyrian
Servings
4 servings
Servings
4 servings
Ingredients
  • 1 cup bulgur fine
  • 1 cup minced meat
  • 1/4 onion large
  • 1 tsp salt
  • 1/2 tsp pepper
Yogurt sauce
  • 2/3 cup rice white
  • 3 cups yogurt plain
  • 1 egg
  • 1 tbsp cornstarch
  • 2 cloves garlic minced
  • 1 tbsp mint dried, crushed
  • 1 tsp lemon juice
  • salt
  • pepper
  • paprika (optional), as desired
Servings: servings
Instructions
  1. Wash bulgur with tap water, and drain well immediately.
  2. In a food processor, add bulgur and all of the kibbeh’s other ingredients and mix until you get a coarse paste consistency. Shape into small balls (about 2 cm in diameter).
  3. Microwave the balls for 10 minutes. Or boil 4 litres of water and drop the balls gradually to avoid cooling of the water; let them boil for 10 minutes.
Yogurt sauce
  1. Wash the rice several times then boil it in a generous amount of water until the grains are well cooked and open. Drain, and transfer the drained rice in a pot.
  2. In a bowl, whisk yogurt with the egg, salt, and pepper. Pour it in the pot over the rice, and bring it to a boil, stirring every few minutes.
  3. Mix the starch with half a cup of water, and pour over the yogurt sauce. You may add more water later if the consistency is too thick.
  4. Let it simmer for 15 minutes while stirring every few minutes.
  5. Add the garlic, lemon juice, crushed mint and paprika (if desired), and let the sauce simmer for a few more minutes.
  6. Turn off the heat, drop kibbeh balls in the yogurt sauce, and serve hot or warm. Bon appetit!
Share this Recipe

Related

Filed Under: Uncategorized

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Contributor

Noura Tawil (Syria)
English to Arabic translator and TWB volunteer translator

Download PDF

Untitled

​​About the Cookbook:

The Translators without Borders Cookbook celebrates multiculturalism and diversity through the universally common love of food. The Cookbook was created and is entirely managed by volunteers. If you use and enjoy the recipes, please consider a donation to TWB.

Donate now button

Visit the TWB website

Sign up to the TWB newsletter

Tags

apples biscuits bread cake chicken chocolate Christmas courgette dairy-free dessert festive fish gluten-free lemon nut-free nuts orange oranges pie pudding vegan vegetarian yoghurt

Cuisines

American Azeri French Irish Italian Mexican Syrian

Ingredients

all-purpose flour baking powder beurre black pepper breadcrumbs brown sugar butter celery chicken stock cinnamon cornflour eggs egg yolk farine flour garlic granulated sugar ground beef ground ginger honey large eggs lemon juice lime mascarpone nutmeg oeufs oil olive oil onion parmesan Parmesan cheese pepper plain flour pointed red pepper raisins rice salt sea salt sucre sugar vanilla extract vegetable oil warm water water zucchini

Footer

Terms of use

This Cookbook is composed of recipes provided pro bono by supporters of Translators without Borders (TWB). The recipes must not be sold or otherwise used for profit.

Please read the full TERMS OF USE.

Acknowledgements

This project was made possible by
Claire Cox and Becky Mynett: original cookbook concept
Chris Thompson - dtp
Pavel Gudoshnikov and Sophie Llewellyn Smith: web development
Sue Fortescue - general coordination and wonderfulness

Contact info

[email protected]

Copyright © 2023 · Translators Without Borders