Kibbeh in Yogurt Sauce, Kibbeh bi Laban Recipe
Kibbeh with yogurt sauce is such a luscious way to prepare Lebanese kibbeh. The little kibbeh balls, or arras kibbeh, are poached in laban or yogurt which is seasoned with lots of dried mint. Topping the kibbeh with yogurt sauce with garlicky olive oil infused with fresh parsley and mint is sophisticated, beautiful, and delicious.
SERVINGS: 4 TO 6 SERVINGS | RECIPE BY: MAUREEN ABOOD
INGREDIENTS
6 cups laban, or plain whole milk yogurt
2 1/2 tablespoons cornstarch
3 tablespoons cold water
1 1/2 tablespoons crushed mint salt or crushed dried mint + pinch of kosher salt
1 tablespoon freshly squeezed lemon juice
1/2 recipe uncooked arras kibbeh balls, at room temperature
2 tablespoons extra virgin olive oil
1 large clove garlic, minced or grated
2 tablespoons flat-leaf parsley, finely chopped
1 tablespoon fresh mint, finely chopped (handful of leaves)
Kosher salt, to taste
INSTRUCTIONS
1. In a large heavy saucepan, begin to warm the laban over medium heat.
2. In a small bowl, dissolve the cornstarch in the cold water. Whisk the cornstarch mixture into the yogurt, along with the crushed dried mint, salt, and lemon juice.
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