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.
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- 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
- paprika (optional), as desired
- Wash bulgur with tap water, and drain well immediately.
- 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).
- 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.
- 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.
- 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.
- 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.
- Let it simmer for 15 minutes while stirring every few minutes.
- Add the garlic, lemon juice, crushed mint and paprika (if desired), and let the sauce simmer for a few more minutes.
- Turn off the heat, drop kibbeh balls in the yogurt sauce, and serve hot or warm. Bon appetit!
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