Recipe courtesy of Nadia, Potsnbites
Nadia of potsnbites initially got our attention through her beautifully prepared Middle Eastern breakfasts and desserts. We love the variety of vegetarian Middle Eastern dishes she prepares, especially as many vegetarians and vegans are now becoming familiar with Middle Eastern food because of the variety of these types of dishes in our cuisine!
Nadia’s Your Lebanon Chef Feature Page
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Ingredients
Kibbeh Dough
- 1 pound ground meat very fine (400g)
- 1 pound very fine burghal soaked and strained (if using kammounit burghal, don't wash)
- 2 teaspoons kammouneh spices blend if not available use kibbeh spices instead
- salt per taste
- 2 ice cubes helps make the dough smooth while mixing
Kibbeh Filling
- 1 pound ground meat (400 g)
- 1 large onion diced
- 1 teaspoon kammouneh spices blend if not available use kibbeh spices
- salt per taste
Cooked Yogurt
- 2 cup yogurt (500g)
- 1 clove garlic mashed
- 2 teaspoons corn starch
- 1 teaspoon dried mint
- salt per taste
Ingredients
Kibbeh Dough
Kibbeh Filling
Cooked Yogurt
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Instructions
Kibbeh Dough
- Place all ingredients in a food processor and process until a smooth dough is formed.
Kibbeh Filling
- In a pan, sautee the diced onions until transparent, add meat, spices and salt and stir until meat is well cooked.
Yogurt
- Put the yogurt in a pot, add all the rest ingredients and whisk.
- Set on stove top over medium to high heat and keep stirring until the mixture is slightly thick.
Kibbeh Balls
- Flatten a piece of kibbeh dough on your palm, fill with meat filling and roll to form a small ball. Shape the ball to look like chocolate kisses shape.
- Deep fry the kebbeh and add them to the cooked yogurt.
Recipe Notes
- Best Served with vermicelli rice aside. Get recipe here.
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