Ground Beef
Syrian Kibbeh Labaniyeh
Ingredients
- 1½ lb Ground Steak
- ½ cup fine bulgur, soaked and drained
- 1 small onion, grated
- 1 tsp allspice
- ½ tsp cinnamon
- Kosher salt and black pepper
- 2 cups plain kosher non-dairy yogurt or meat-meal yogurt substitute
- 3 garlic cloves, minced
- 1 tsp dried mint
- 1 tbsp cornstarch
- ¼ cup water
Instructions
- 1
Soak bulgur in cold water for 15 minutes, then drain and squeeze dry.
- 2
Combine bulgur with ground beef, grated onion, allspice, cinnamon, salt and pepper. Knead until smooth.
- 3
Form into small round kibbeh balls, about 1½ inches in diameter.
- 4
Brown kibbeh lightly in a skillet over medium heat. Set aside.
- 5
Whisk yogurt with cornstarch and water in a saucepan until smooth.
- 6
Heat over medium, stirring constantly in one direction, until the sauce thickens and comes to a gentle simmer.
- 7
Add garlic and dried mint. Stir to combine.
- 8
Add browned kibbeh to the yogurt sauce and simmer gently for 15 minutes until cooked through.
- 9
Serve over rice or with warm pita.
Butcher's Tip
Always stir the yogurt sauce in one direction to prevent it from breaking. Never let it boil hard.
Used in this recipe
Ground Steak
