Ingredients with Measurements:
- 1 cup bulgur wheat
- 1 pound ground lamb
- 1 onion, finely chopped
- 2 tablespoons pine nuts
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 2 cups plain yogurt
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Fresh mint leaves for garnish
Special equipment needed:
- Food processor
- Large mixing bowl
- Baking dish
Step-by-step instructions:
- Preheat the oven to 375°F.
- Rinse the bulgur wheat in cold water and drain well.
- In a food processor, pulse the onion, pine nuts, cinnamon, allspice, nutmeg, black pepper, and salt until finely chopped.
- In a large mixing bowl, combine the ground lamb, bulgur wheat, and the onion mixture. Mix well.
- Grease a baking dish with olive oil.
- Spread half of the lamb mixture evenly in the bottom of the baking dish.
- In a separate bowl, whisk together the yogurt, garlic, and olive oil until smooth.
- Pour the yogurt mixture over the lamb mixture in the baking dish.
- Spread the remaining lamb mixture over the yogurt layer.
- Bake for 45-50 minutes, or until the top is golden brown and the lamb is cooked through.
- Let cool for 5-10 minutes before serving.
- Garnish with fresh mint leaves.
- Time:
Preparation time: 30 minutes
- Cooking time: 45-50 minutes
5. Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 550
- Fat: 38g
- Carbohydrates: 26g
- Protein: 26g
- Sodium: 450mg
- Sugar: 6g
Substitutions for ingredients:
- Ground beef or turkey can be substituted for the ground lamb.
- Almonds or walnuts can be substituted for the pine nuts.
- Greek yogurt can be substituted for the plain yogurt.
Variations:
- Add chopped parsley or cilantro to the lamb mixture for extra flavor.
- Use ground beef or turkey instead of lamb for a different taste.
- Add chopped spinach or kale to the yogurt mixture for added nutrition.
Tips and tricks:
- Soak the bulgur wheat in hot water for 10-15 minutes before using to soften it.
- Make sure the lamb mixture is evenly spread in the baking dish to ensure even cooking.
- Let the kibbeh labanie cool for a few minutes before serving to allow the yogurt to set.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve on a platter with fresh mint leaves and sliced cucumbers.
Garnishes:
- Fresh mint leaves
Pairings:
- Serve with pita bread or naan.
Suggested side dishes:
- Hummus, tabbouleh, or fattoush salad.
Troubleshooting advice:
- If the kibbeh labanie is too dry, add a little more yogurt to the mixture before baking.
- If the top is browning too quickly, cover with foil and continue baking.
Food safety advice:
- Make sure the lamb is cooked through to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Kibbeh labanie is a traditional Lebanese dish that is typically served during special occasions and holidays.
Flavor profiles:
- The dish has a savory and slightly tangy flavor from the yogurt, with hints of warm spices like cinnamon and allspice.
Serving suggestions:
- Serve as a main dish with a side salad or as an appetizer with pita bread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Lebanese