Are you ready to take your taste buds on an adventure? This flavorful Lebanese kibbeh bil laban or kibbeh labanieh , as some call it, is packed with kibbeh balls, simmered in a yogurt sauce and perfumed with sauteed garlic and cilantro — it’s very palatable and you will end up with a creamy, tangy and meaty concoction that would rank, in my humble opinion, as one of the world’s most satisfying experiences.

Kibbeh Bil Laban (Labanieh)/Kibbeh Balls in Yogurt

The kibbeh balls are cooked in a refreshing yogurt sauce spiked with fried cilantro and garlic and you’re left with a deeply complex, unexpected crowd pleaser. If ever there is a quintessential Lebanese homey comfort main, it’s kibbeh bil laban, be creative and try this savory Lebanese classic for dinner, you’ll be proud to serve it serve it your family. Watch the detailed video tutorial below.

Making kibbeh Bil Laban goes in four phases. The only real deal is to learn how to make the kibbeh balls, check this detailed post on the blog and take a look at the video on Youtube, it is a handy video to make the process more comprehensive.

• Phase 1: Make the kibbeh balls and bake them in a preheated oven on parchment paper, just to firm up a bit (can be kept raw and cook them directly with the yogurt).
• Phase 2: Cook the yogurt by whisking constantly to a rolling boil.
• Phase 3: Add the kibbeh balls and simmer in yogurt for 15 to 20 minutes.
• Phase 4: Sauté the garlic and cilantro with butter and oil and add them to the kibbeh and yogurt pot, and cook all together for 10 more minutes.

• This dish is part of my classic collection of Lebanese yogurt based dishes like shish barak, Koussa bil laban, shrimp fatteh.
• Kibbeh Bil Laban is a great option when you want a make-ahead recipe to feed a crowd. Make the kibbeh the day before, cook on the stovetop and serve hot or at room temperature when company arrives.
• It can be eaten right away, piping hot from the pot, at room temperature or cold right from the fridge. In Lebanon it is common practice to serve yogurt-based dishes right from the fridge, especially on warm summer days. Serve it piping hot in winter, it will warm your belly and please your senses.
• As the kibbeh blaban simmers, it’ll fill your house  with warm, savory smells. Once it’s done, serve yourself a small bowl to taste it. You might need to add a little more salt, if needed.

Learn to make the kibbeh balls

Here is a detailed recipe on how to make kibbeh balls. It is an art that is perfected by practice, but the video tutorial is detailed and informative with all tips and tricks to learn how to perfect kibbeh, and believe me, you’ll be surprised at how meditative the process of hand-crafting dozens of kibbeh can be.  To make kibbeh bil laban, I cut the recipe in half, and I scaled it to yield 4 to 5 servings.

A laborious recipe, but here is a strategy to break down the work!

Now, I know what you’re thinking — that sounds like a lot of work. So, here’s my advice: Read the recipe from start to finish and see what you can break up into smaller segments. Kibbeh balls can be made a day ahead and refrigerated overnight. or prepare the kibbeh balls and freeze them for long, whenever you need to make kibbeh bil laban, reach your freezer and make a batch.  the rest of the recipe comes together in relatively quick steps.

The nonstop debate about kibbeh bil laban: Do we have to add the kibbeh balls to the cooked yogurt in their raw stage or do we have to cook the kibbeh in advance?

Now folks here are divided, and there is no right and wrong to taste preference, but my suggestion to a novice cook would be: bake the kibbeh balls in the oven, allow them to firm up a bit, this will prevent the kibbeh from breaking while cooking in yogurt.

What if I had no time to make the kibbeh balls?

Though, I would urge you to learn the art of kibbeh making, if you have time, it 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. But still, you can buy it online from a reliable source or from the frozen section of Midde Eastern stores. When the kibbeh balls are ready, kibbeh bil laban comes together in less than an hour.

Your recipe includes a raw egg in the yogurt, can I omit the egg?

If you are concerned about undercooked eggs, I tell you, you will be simmering the yogurt for long and the egg will be fully cooked, you would not even notice its presence. The reason why our grannies used egg in cooking yogurt-based dishes is that it provides a rich and creamy texture without the risk of curdling. If for any reason you need to omit it that would still be ok, but then, you need to raise the ratio of conrstarch. In other words, instead of 2 tablespoons cornstarch, put 3 tablespoons.

Some recipes feature rice in making kibbeh bil laban.

Yes, people are divided here into two camps, some recipes include rice and others would thicken up the yogurt with cornflour and an egg, and the recipe in my book features rice, both versions are great, but after  much testing, I would honestly say that I gravitate more the version that doesn’t include rice. The end result of the yogurt is silkier and creamier.

What causes the yogurt to curdle?

• Yogurt tends to curdle when heated up, two factors are important to consider when cooking kibbeh bil laban or any yogurt-based dish. First you need to increase the yogurt’s stability by adding cornstarch, some versions would add rice to help emulsify the yogurt. Second, it is crucial to whisk the yogurt in a continues manner until it comes to a boil.

What would I do if for any reason the yogurt curdled or separated while cooking?

• While this should no happen if you keep whisking the yogurt until it reaches a boiling point, but for any reason, if that happens, remove the yogurt from heat as soon as curdling is noticed. An immersion blender can help emulsify the sauce and return it back to its nature.

Fried garlic and cilantro mix is the pesto of Lebanese and Middle Eastern cuisine

• When yogurt is cooked its acidity becomes more noticeable, so adding the fried garlic and cilantro would accentuate the flavor notes and will take the kibbeh bil laban from good to extraordinary. That hit at the end makes a huge impact!

 Cook Lebanese yogurt-based dishes with confidence.

• Shish Barak: Middle Eastern-style tortellini dumplings, filled with onion, and minced meat and cooked in a tangy palatable yogurt sauce (laban). While the exact origin is up for debate, the deliciousness of this dish is incontestable.
• Koussa Bil Laban: literally translates to zucchini in yogurt! The recipe starts with zucchini that are hollowed out and are stuffed with a flavor-packed filling of rice and meat, the zucchini are poached in water, drained then simmered to perfection in a fragrant garlicky yogurt sauce
• Shrimp Fatteh:  A specialty seafood item and a stunning dish that is layered with fried bread, eggplants, shrimp and coated in a rich and tangy garlicky yogurt sauce that ties the whole flavors together.

Watch the detailed video tutorial to make the process more comprehensive!

Kibbeh Bil Laban is so appealing that it would easily enter your repertoire immediately. Trust me on that, and if you have any inquiries, please don’t hesitate to leave it in the comment section.

• Author: Hadia Zebib Khanafer
• Cooking time: 30 minutes
• Serving: 5 persons
• Cuisine:  Lebanese and Middle Eastern

Ingredients:

Kibbeh Shell:

• 250 grams /9 oz veal chunks (usually from the leg) with zero percent fat
• 1 1/4 cups fine bulgur
• 1/2 teaspoon salt, or to your preference
• 1/2 cup boiling water

Flavor enhancer mix (we call it kamouneh) to be added to the kibbeh dough

• 1/2 onion finely chopped
• 1/2  tablespoon cumin seeds
• 1 /2 teaspoon dried basil
• 1/2  teaspoon dried marjarom
• 1/4 teaspoon dried mint
• 2 tablespoons fine bulgur
• 2 black pepper corns
• 1/4 teaspoon of allspice
• 2 dried edible rosebuds, optional
• chili flakes, optional

Filling ingredients (hashweh):

• 250/ 9 oz minced veal or lamb
• 1 large onions, finely chopped
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon allspice
• 1 /2 tablespoon sumac
• 1/4 teaspoon white pepper
• A dash of cayenne pepper, optional
• 1/3 cup pine nuts or roughly chopped walnuts
• 3 tablespoons sunflower oil or ghee

For the yogurt

• 2 kgs / 4.5 lbs / 2 liters plain whole milk yogurt, you can make it from scratch 
• 6 garlic cloves, crushed
• 2 leveled tablespoons cornstarch, diluted in 3 cups of water
• Salt to taste
• 1 egg, optional, but highly recommended, if you have egg allergy omit it and add 3 tablespoons of cornstarch instead of 2

For the garlic-cilantro pesto:

• 1 tablespoon unsalted butter
• 3 tablespoons olive oil
• A handful of finely chopped fresh cilantro, use the leaves only and discard the stems, or alternatively use dried mint

Toasted Pine nuts to garnish, optional

Directions:

To make the kibbeh dough:

1. Start by making the flavor enhancer mix (kamouneh): In a bowl of food processor, add the cumin seeds, dried basil, dried marjoram, dried mint, pepper corns, allspice, edible rosebuds (if used), chili flakes (if used), bulgur and chopped onion. Pulse a few times and blend to end up with a mix of one texture.
2. Using a sharp knife, cut the veal chunks into small cubes. Removing any fat and silver in the process. Place the meat in the freezer for 20 minutes, this will facilitate the grinding process. Using a food processor, grind the meat cubes to a paste like consistency. preferably in 2 batches or alternatively ask the butcher to grind the meat in his electric grinding machine, and then later you grind it using your food processor, this would be way more easy for you. Refrigerate.
3. Put the 1 1/4 cups of bulgur in a large heatproof dish and pour 1 cup of boiling water. Give a quick stir and set aside for a minimum of 30 minutes, allowing the bulgur to hydrate and considerably swell. This is an important step.
4. After 30 minutes knead the bulgur while gradually adding 1 cup of iced water. Knead with your hands for 20 minutes, the more you knead it, the better it will become. (watch the video tutorial to learn the technique of kneading). You will notice at this stage the bulgur has softened. Remove the meat from the refrigerator and add it to the bulgur, knead well until the mixture is fully integrated and the dough is soft and comes together in a cohesive ball. Add salt, and you may need to add a bit of more iced water, depending on the consistency of the mixture, watch the video tutorial to see the solidity. Now your kibbeh dough is ready. Refrigerate.

To make the filling (hashweh):

1. Add 1/4 cup of oil to a skillet and place over medium heat. Sauté the pine nuts until it turns golden in color. Drain on paper towels and set aside.
2. Using the same oil sauté the minced meat and cook over medium-high heat about seven to 10 minutes until the meat is browned and the juices have evaporated.
3. Add the onions and cook for an additional 5 to 7 minutes over medium heat. Add the salt, sumac, allspice, white pepper and cayenne if used. Add the toasted pine nuts, mix well and set aside to completely cool down.

To put together:

1. Dampen your hands with some ice water and grab a handful of the raw kibbeh (the size of an egg).
2. Working with one portion at a time, dig in your finger to make a hole, and work around the hole by pressing your finger to create a thin wall. The wall should be to a thickness of 2mm on all sides (watch the video tutorial) and place 1 heaped teaspoon of the stuffing. Seal and shape the dough into an oval, add a touch of cold water if needed to keep it smooth with no pokes or openings.  Set the kibbeh balls on an oven proof dish lined with parchment paper.
3. Bake in a preheated oven to 200°C /400°F just for 15 minutes to help the kibbeh firm up a bit. You don’t need to brown the kibbeh, since they will be cooked further with yogurt. Remove from the oven and set aside to cool down.

Now comes cooking the yogurt:

1. Cook the yogurt: In a large heavy based pot, add the yogurt, egg and diluted cornstarch; whisk well to homogenize the mixture. Place over high heat, and continue whisking in one direction. The yogurt needs attention to avoid it from curdling; it is crucial to whisk the yogurt constantly.
2. Dip the kibbeh balls in yogurt: Once the yogurt boils, in a clear way, gently add the kibbeh balls in batches.  Reduce heat to medium- low and keep it simmering (uncovered) stirring gently every now and then with a wooden spoon to prevent kibbeh breakage. Cook for 15 minutes, allowing the flavors to mellow and develop together.
3. Fry the garlic and cilantro. In a skillet melt butter and add the sunflower oil, the garlic and fresh cilantro. Cook over medium-low heat, and stir until fragrant, about 45 seconds. Add to the kibbeh bil laban pot and stir to homogenize. Cook for further 7 to 10 minures, allowing the flavors to mellow together.
4. To serve: Transfer to a large bowl or individual soup plates Cover leftovers when totally cooled down and refrigerate. You can eat it right away pipping hot, or at room temperature, but it tastes even great cold right from the fridge. Happy eating! Watch the detailed video tutorial above.
5. Storage: Refrigerate for up to 4 days.

If you make the "Kibbeh Bil Laban (Labanieh)", leave a comment below, or share your pictures on Facebook! I would love to see your creations!! Hashtag, #Hadia’s lebanese Cuisine