Kibbeh in Yogurt Sauce
This is Syrian kibbeh in yogurt sauce: a dough made from fine bulgur with finely ground meat, onion, salt, and pepper, filled with ground meat, fat, walnuts, corn oil, salt, and pepper. The yogurt is prepared with milk, cornstarch, and salt, then cooked over the heat while stirring continuously. The kibbeh pieces are dropped into it and cooked for about 10 minutes, with pine nuts used to garnish the top.
A Syrian kibbeh dish served in a yogurt-based sauce.
Like meat dumplings in a creamy yogurt sauce.
Keep the yogurt sauce gentle so it does not split while heating.
Ingredients
- 1 kg fine bulgur Bulgur
- 600 g finely ground meat, completely free of fat Meat
- 1 medium onion Onion
- 1 tablespoon black pepper Black pepper
- 1 1/2 tablespoons salt Salt
- 100 g fat Fat
- 100 g chopped walnuts Walnuts
- 6 tablespoons corn oil Corn oil
- 1 1/2 teaspoons black pepper Black pepper
- 1 tablespoon salt Salt
- 2 kg yogurt Yogurt
- 2 cups liquid milk Milk
- 6 tablespoons cornstarch Starch
- salt to taste Salt
- cold water / warm water / water at room temperature / a splash of water Water
Instructions
- Soak the fine bulgur in a pot or bowl with cold water half an hour beforehand, or with warm water if preparation is rushed.
- Wash the bulgur in a bowl, then cover it with water in the bowl so that the water rises about one finger-width above the bulgur. Leave it, stirring from time to time, until it softens.
- In a bowl, combine the soaked bulgur with 600 g finely ground meat, 1 medium onion, 1 tablespoon black pepper, and 1 1/2 tablespoons salt.
- Grind the kibbeh mixture using the special kibbeh-grinding attachment on the machine.
- If the mixture is dry in the bowl, add a splash of water and knead it, then grind it again on the machine a second time.
- Adjust the salt in the bowl if the mixture needs more salt, then grind it again on the machine a second time.
- Prepare the filling in a frying pan over the heat by adding 500 g ground meat with 6 tablespoons corn oil, and leave it until it releases its water and dries out.
- Add 1 tablespoon salt and 1 1/2 teaspoons black pepper to the frying pan.
- Add 100 g fat to the frying pan, then stir until the fat melts.
- Add 100 g chopped walnuts to the frying pan, then stir twice until the filling is ready.
- Shape a kibbeh piece in the preparation bowl, about 30 g in size, then wet your hands with water mixed with 1 spoonful of starch.
- Open the piece with your fingers so it becomes like a mortar in your hand, then fill it with the filling.
- Close the piece with your hands in the shaping bowl until it is sealed, then repeat to shape the remaining pieces.
- In a pot, combine 2 kg yogurt with 6 tablespoons cornstarch, 2 cups liquid milk, and salt to taste.
- Whisk the yogurt mixture in the bowl, then place it directly over the gas heat in the cooking pot.
- Stir the yogurt mixture continuously in the cooking pot over heat slightly above medium.
- When the yogurt boils in the cooking pot, drop in the kibbeh pieces one by one.
- Lower the heat under the cooking pot after adding the kibbeh, then give it a gentle stir.
- Leave the kibbeh in the cooking pot with the yogurt for about 10 minutes, stirring gently.
- Garnish the top of the dish in the pot with a little pine nuts.