Ingredients with Measurements:
- 1 pound ground beef or lamb
- 1 cup fine bulgur wheat
- 1 onion, finely chopped
- 1 tablespoon allspice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups plain yogurt
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 2 onions, sliced
- 1/4 cup pine nuts
- 1/4 cup chopped parsley
Special equipment needed:
- Food processor or blender
- Large mixing bowl
- Skillet or frying pan
Step-by-step instructions:
1. Soak the bulgur wheat in water for 30 minutes, then drain and squeeze out any excess water.
2. In a food processor or blender, blend the ground meat, chopped onion, allspice, salt, and pepper until well combined.
3. Add the bulgur wheat to the meat mixture and knead with your hands until the mixture is smooth and well combined.
4. In a separate bowl, whisk together the yogurt and cornstarch until smooth.
5. Heat the vegetable oil in a skillet or frying pan over medium heat. Add the sliced onions and pine nuts and cook until the onions are golden brown and the pine nuts are toasted.
6. Form the meat mixture into small balls and flatten them slightly into patties.
7. Heat a large skillet over medium-high heat and cook the kibbeh patties until browned on both sides and cooked through.
8. Pour the yogurt mixture over the kibbeh and bring to a simmer. Cook for 5-10 minutes, stirring occasionally, until the sauce has thickened.
9. Serve the kibbeh labanie hot, topped with the fried onions and pine nuts, and garnished with chopped parsley.
Time:
Preparation time: 45 minutes
Cooking time: 30 minutes
5. Temperature:
Medium-high heat for cooking the kibbeh patties and frying the onions.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 450
Fat: 22g
Carbohydrates: 32g
Protein: 32g
Sodium: 600mg
Substitutions for ingredients:
Ground beef can be substituted for ground lamb. Walnuts can be substituted for pine nuts.
Variations:
Kibbeh labanie can also be made with chicken or vegetarian by using mushrooms or lentils instead of meat.
Tips and tricks:
- Make sure to squeeze out any excess water from the bulgur wheat before adding it to the meat mixture.
- Wet your hands with cold water before forming the kibbeh patties to prevent the mixture from sticking to your hands.
- To make the fried onions extra crispy, coat them in cornstarch before frying.
Storage instructions:
Kibbeh labanie can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the kibbeh labanie in a skillet over low heat and cook until heated through.
Presentation ideas:
Serve the kibbeh labanie on a large platter with the fried onions and pine nuts arranged on top.
Garnishes:
Chopped parsley can be used as a garnish.
Pairings:
Kibbeh labanie pairs well with a simple salad or roasted vegetables.
Suggested side dishes:
Hummus, baba ghanoush, or tabbouleh would make great side dishes.
Troubleshooting advice:
If the kibbeh patties are falling apart, add more bulgur wheat to the mixture to help bind it together.
Food safety advice:
Make sure to cook the kibbeh patties until they are fully cooked through to prevent any foodborne illness.
Food history:
Kibbeh labanie is a traditional Lebanese dish that is typically served during special occasions.
Flavor profiles:
Kibbeh labanie has a savory and slightly tangy flavor from the yogurt sauce.
Serving suggestions:
Serve the kibbeh labanie with warm pita bread for dipping in the sauce.
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Region: Lebanese