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The kibbeh balls are cooked in a refreshing yogurt sauce spiked with fried cilantro and garlic, leaving you with a deeply complex and unexpectedly crowd-pleasing dish. If there is such a thing as a quintessential Lebanese home-style comfort food, it\u2019s kibbeh bil laban. Get creative and try this savory Lebanese classic for dinner\u2014you\u2019ll be proud to serve it to your family. Watch the detailed video tutorial below.<\/p>\n
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Making Kibbeh Bil Laban goes through four phases. The only real trick is learning how to make the kibbeh balls. Check out this detailed post on the blog and take a look at the video on YouTube. It\u2019s a helpful guide that makes the process much easier to follow.<\/p>\n
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- Phase 1:<\/strong> Make the kibbeh balls and bake them in a preheated oven on parchment paper, just until they firm up slightly. Alternatively, you can keep them raw and cook them directly in the yogurt.<\/li>\n
- Phase 2:<\/strong> Cook the yogurt, whisking constantly, until it comes to a rolling boil.<\/li>\n
- Phase 3:<\/strong> Add the kibbeh balls and simmer them in the yogurt for 15 to 20 minutes.<\/li>\n
- Phase 4:<\/strong> Saut\u00e9 the garlic and cilantro with butter and oil. Add them to the pot with the kibbeh and yogurt, and cook everything together for another 10 minutes<\/li>\n<\/ul>\n
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<\/p>\nThis dish is part of my classic collection of Lebanese yogurt-based dishes, like Shish Barak, Koussa Bil Laban, and Shrimp Fatteh.<\/p>\n
Kibbeh Bil Laban is a great option when you want a make-ahead recipe to feed a crowd. You can prepare the kibbeh the day before, then cook it on the stovetop and serve it hot or at room temperature when your guests arrive.<\/p>\n
It can be eaten right away, piping hot from the pot, at room temperature, or cold, straight from the fridge. In Lebanon, it is common practice to serve yogurt-based dishes straight from the fridge, especially on warm summer days. In winter, serve it piping hot\u2014it will warm your belly and please your senses.<\/p>\n
As the Kibbeh Bil Laban simmers, it will fill your house with warm, savory aromas. Once it\u2019s done, serve yourself a small bowl to taste. You may need to add a little more salt, if needed.<\/p>\n
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<\/p>\nHere is a detailed recipe for making kibbeh balls. It is an art that is perfected with practice, but the video tutorial is detailed and informative, with plenty of tips and tricks to help you master the technique. And believe me, you\u2019ll be surprised at how meditative the process of hand-crafting dozens of kibbeh can be.<\/p>\n
To make kibbeh bil laban, I cut the recipe in half and scaled it to yield 4 to 5 servings.<\/p>\n
A Labor-Intensive Recipe, But Here\u2019s a Strategy to Break Down the Work!<\/h2>\n
Now, I know what you\u2019re thinking \u2014 that sounds like a lot of work. So, here\u2019s my advice: Read the recipe from start to finish and see what you can break down into smaller, more manageable steps.<\/p>\n
The kibbeh balls can be made a day ahead and refrigerated overnight. Alternatively, you can prepare the kibbeh balls and freeze them for later. Whenever you\u2019re ready to make kibbeh bil laban, simply reach into your freezer and pull out a batch.<\/p>\n
The rest of the recipe comes together in relatively quick and easy steps.<\/p>\n
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<\/p>\nThe nonstop debate about kibbeh bil laban: Do we add the kibbeh balls to the cooked yogurt while they are still raw, or do we need to cook the kibbeh in advance?<\/h3>\n
Folks here are divided, and there is no right or wrong when it comes to taste preferences. But my suggestion for a novice cook would be to bake the kibbeh balls in the oven and allow them to firm up a bit. This will help prevent the kibbeh from breaking apart while cooking in the yogurt.<\/p>\n
What if I don\u2019t have time to make the kibbeh balls?<\/h3>\n
Though I would urge you to learn the art of kibbeh making if you have the time\u2014it is a fascinating process, and our family kibbeh recipe is super decadent. Here is a detailed post with a step-by-step video tutorial to unlock all the secrets of kibbeh making.<\/p>\n
But if you\u2019re short on time, you can buy kibbeh online from a reliable source or find it in the frozen section of Middle Eastern stores.<\/p>\n
Once the kibbeh balls are ready, kibbeh bil laban comes together in less than an hour.<\/p>\n
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<\/p>\nYour recipe includes a raw egg in the yogurt. Can I omit the egg?<\/h3>\n
If you are concerned about undercooked eggs, rest assured that the yogurt will be simmered for quite some time, so the egg will be fully cooked. You would not even notice its presence.<\/p>\n
The reason our grannies used egg when cooking yogurt-based dishes is that it provides a rich, creamy texture without the risk of curdling. If, for any reason, you need to omit it, that is perfectly fine, but you will need to increase the amount of cornstarch. In other words, instead of using 2 tablespoons of cornstarch, use 3 tablespoons.<\/p>\n
Some recipes feature rice when making kibbeh bil laban.<\/h3>\n
Yes, people are divided into two camps here. Some recipes include rice, while others thicken the yogurt with cornstarch and an egg. The recipe in my book features rice, and both versions are great. But after much testing, I would honestly say that I gravitate more toward the version without rice. The end result is silkier and creamier.<\/p>\n
What causes the yogurt to curdle?<\/h3>\n
Yogurt tends to curdle when heated, so there are two important factors to consider when cooking kibbeh bil laban or any yogurt-based dish.<\/p>\n
First, you need to increase the yogurt\u2019s stability by adding cornstarch. Some versions also add rice to help stabilize and emulsify the yogurt.<\/p>\n
Second, it is crucial to whisk the yogurt continuously until it comes to a boil.<\/p>\n
What should I do if, for any reason, the yogurt curdles or separates while cooking?<\/h3>\n
This should not happen if you keep whisking the yogurt until it reaches a boiling point. But if it does happen, remove the yogurt from the heat as soon as you notice the curdling.<\/p>\n
An immersion blender can help emulsify the sauce and bring it back to its original smooth consistency.<\/p>\n
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<\/p>\nFried garlic and cilantro mix is the pesto of Lebanese and Middle Eastern cuisine.<\/h3>\n
When yogurt is cooked, its acidity becomes more noticeable, so adding fried garlic and cilantro accentuates those flavor notes and takes kibbeh bil laban from good to extraordinary. That final hit makes a huge impact!<\/p>\n
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<\/p>\nCook Lebanese yogurt-based dishes with confidence.<\/h3>\n
Shish Barak<\/a>:<\/strong> Middle Eastern-style tortellini dumplings filled with onion and minced meat, then cooked in a tangy, flavorful yogurt sauce (laban). While the exact origin of this dish is up for debate, its deliciousness is incontestable.<\/p>\n
Koussa Bil Laban<\/a>:<\/strong> Literally translating to \u201czucchini in yogurt,\u201d this dish begins with zucchini that are hollowed out and stuffed with a flavor-packed filling of rice and meat. The stuffed zucchini are poached in water, drained, and then simmered to perfection in a fragrant, garlicky yogurt sauce.<\/p>\n
Shrimp Fatteh<\/a>:<\/strong> A specialty seafood dish featuring layers of fried bread, eggplant, and shrimp, all coated in a rich, tangy, garlicky yogurt sauce that brings all the flavors together.<\/p>\n
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<\/div>\n \n<\/span>\n\n\n\n\t\n\t\n\t\t\n\t\n\n - Phase 2:<\/strong> Cook the yogurt, whisking constantly, until it comes to a rolling boil.<\/li>\n
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