Kibbeh Bil Laban (Kibbeh in Yogurt Sauce) with Zahra’s Kitchen Lamb Kibbeh
Kibbeh Bil Laban (Kibbeh in Yogurt Sauce) is a heartwarming and flavourful dish that combines crispy kibbeh balls with a rich and tangy yogurt sauce. By utilizing Zahra’s Kitchen Kibbeh balls, you simplify the cooking process, enabling you to concentrate on crafting a delectable sauce that enhances the seasoned kibbeh.
Kibbeh Bil Laban (Kibbeh in Yogurt Sauce) is a heartwarming and flavourful dish that combines crispy kibbeh balls with a rich and tangy yoghurt sauce. At the heart of this dish are the kibbeh balls, traditionally crafted from a mixture of ground meat, bulgur, and spices, then cooked to perfection. For this recipe, I simplified and elevate the cooking experience by incorporating Zahra’s Kitchen Lamb Kibbeh, they are handcrafted, made with love and only use wholesome and quality ingredients.
By choosing Zahra’s Kitchen Lamb Kibbeh, you not only save time in the kitchen but also embrace a meal that resonates with the care and tradition of Middle Eastern cooking. It’s a perfect way to bring a piece of tradition to your table, offering a delightful experience that’s both time-efficient and deeply satisfying.
Basic Ingredients for Kibbeh Bil Laban (Kibbeh in Yogurt Sauce)
Yogurt Sauce:
Plain Yoghurt: Acts as the base of the sauce, providing creaminess and a tangy flavour that complements the savoury kibbeh.
Water: Adjust the sauce’s consistency to your preference.
Egg: Helps thicken the sauce and prevents it from curdling during cooking.
Cornstarch: A thickening agent that gives the sauce a silky texture.
Salt and Pepper: Used to season the sauce, enhancing its overall flavour profile.
Kibbeh:
Zahra’s Kitchen Lamb Kibbeh: These serve as the protein component, offering a rich and savoury taste seasoned with a blend of spices that epitomise Middle Eastern flavours.
Garlic & Coriander Mix:
Coriander: Adds a fresh, citrusy flavour that brightens the dish.
Garlic: Provides a pungent kick, enhancing the sauce’s depth.
Extra-Virgin Olive Oil: Used for sautéing, adding a fruity, peppery background note.
Garnish:
Pine Nuts: Add a crunchy texture and a buttery flavour.
Olive Oil or Butter: Used to toast the pine nuts, contributing additional richness.
Fresh Coriander Leaves: Offer a burst of colour and a fresh, herby flavour.
Sumac: Adds a tangy, lemony flavour that complements the other components.
Preparation Tips for Kibbeh Bil Laban (Kibbeh in Yogurt Sauce)
- Sauce Consistency: Stir the yogurt sauce constantly while cooking to prevent it from curdling or sticking to the pot.
- Kibbeh Cooking: Follow the instructions for Zahra’s Kitchen Kibbeh balls closely to ensure they are perfectly cooked—crispy on the outside and juicy inside.
Serving Tips for Kibbeh Bil Laban (Kibbeh in Yogurt Sauce)
- Serve the dish hot, with the kibbeh balls drenched in the yoghurt sauce, garnished with toasted pine nuts and fresh coriander.
- Accompany with rice to soak up the delicious sauce.
storage tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 2-3 days.
- Reheating: Gently reheat on the stove, adding a little water if the sauce has thickened too much. Avoid microwaving as it may cause the yogurt to separate.
- Freezing: Freezing is not recommended for this dish as the yogurt sauce may separate and change texture upon thawing.
Kibbeh Bil Laban (Kibbeh in Yogurt Sauce)
Ingredients
Yoghurt Sauce
- 4 cups plain yoghurt
- 1 cup water
- 1 large egg
- 2 tbsp cornstarch
- salt and pepper, to taste
Kibbeh
- 1 pack Zahra's Kitchen Kibbeh Lamb Kibbeh , (pre-made and ready to cook)
Garlic & Coriander Mix
- ½ bunch coriander, washed, dried, and finely chopped
- 4 cloves garlic, minced
- 2 tbsp extra virgin olive oil
Garnish
- 2 tbsp pine nuts
- 2 tbsp olive oil or butter
- fresh coriander leaves
Instructions
- Cook the Kibbeh: Follow the package instructions to cook Zahra's Kitchen Kibbeh balls, either by deep-frying or baking until golden and crispy. Drain them on paper towels to remove excess oil.
- Prepare the Yogurt Sauce: In a large mixing bowl, whisk together the yoghurt, egg, and cornstarch until smooth. This mixture will be the foundation of your sauce.
- Cook the Sauce: Pour the yoghurt mixture into a large pot and cook over medium heat. Stir continuously to avoid lumps. When it starts to simmer and thicken, reduce the heat, continuing to stir to prevent the sauce from separating or sticking.
- Prepare the Garlic & Coriander Mix: In a small pan, heat the olive oil over medium heat. Sauté the minced garlic and chopped coriander until fragrant, then add this mix to the yoghurt sauce. Season with salt and pepper, and let it simmer on low heat, stirring occasionally.
- Combine Kibbeh and Sauce: Add the cooked kibbeh balls to the yoghurt sauce, letting them simmer together for 5-10 minutes on low heat so the flavours meld.
- Garnish: In a separate pan, fry the pine nuts in olive oil or butter until golden, then sprinkle over the dish. Add fresh coriander leaves for an extra touch of flavour and colour.
- Serve: Enjoy Kibbeh Bil Laban hot, with rice or bread. The creamy sauce and crispy kibbeh balls create a delightful contrast of textures and flavours.
Notes
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