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
This dish showcases the convenience of using Zahra's Kitchen Lamb Kibbeh while preserving the essence of homemade, flavourful cooking.