KIBBEH WITH YOGURT-GARLIC SAUCE (LEBANON)
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 1 1/2 to 2 dozen, depending up
Number Of Ingredients 21
Steps:
- To make the outer shells, place the bulgur wheat in a bowl and cover with water. Let sit for 20 minutes then drain in a strainer, pressing to extract the excess liquid.
- In a large bowl, blend the beef, onions, cumin, salt, and pepper to a paste. Add the strained bulgur wheat and mix well. Process again, in batches, in a food processor until smooth and pliable enough to work like a dough, adding a little ice water if needed.
- To make the stuffing, in a large skillet, cook the meat, stirring, over medium-high heat until browned, about 4 minutes. Add the onions, salt, allspice, pepper, and cinnamon, and cook, stirring, until tender, about 4 minutes. Remove from the heat and add the pine nuts. Let sit until cool enough to handle.
- To make the final dish, with wet hands, shape the raw meat-bulgur mixture into egg-sized balls. Make a hole down the center of each ball with an index finger to make a deep cup with a pointed bottom. Stuff each ball with about 1 tablespoon of the stuffing. Press down on the sides and top to enclose the filling and reshape into a smooth egg with a pointed top. Repeat with the remaining ingredients, wetting your hands frequently.
- Preheat the oil to 360 degrees F.
- In batches, add the kibbeh balls to the hot oil and cook until golden brown and the meat is cooked through, about 4 to 5 minutes. Remove with a slotted spoon and drain on paper towels. Serve hot or at room temperature, with the Yogurt-Garlic Sauce for dipping.
- In a medium bowl, whisk the yogurt until smooth and creamy. Add the remaining ingredients and whisk to combine.
LEBANESE LABAN BIL BAYD (EGGS IN YOGURT GARLIC SAUCE)
This is usually a first course dish. If you wish do the eggs in individual dishes just make sure you divide the yogurt and garlic sauce evenly The cooking time includes the time to make the cooked yogurt. The "Lebanese Laban Mutboukh (Cooked Yogurt)" recipe is #18138.
Provided by Bergy
Categories Lebanese
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Make the cooked yogurt and leave to simmer.
- Crush the garlic with 1/2 tsp salt and blend in the mint (crush the mint so it is a course powder).
- Heat the clarified butter in a fry pan and add the garlic mixture, stir fry for 5 minutes.
- Pour the cooked yogurt into a shallow ovenprrof dish.
- Break the eggs and place them evenly on the yogurt (careful not to break the eggs).
- Pour the garlic butter mixture over the eggs and bake for 15-20 minutes until the eggs are cooked (hard).
LEBANESE LABAN MUTBOUKH (COOKED YOGURT)
Cooked yogurt is used in Lebanese cooking much the same as we use sour cream in the western world. If you can get goat's milk yogurt it is the best.
Provided by Bergy
Categories Lebanese
Time 25m
Yield 2 cups apprx
Number Of Ingredients 4
Steps:
- Place yogurt in a heavy saucepan.
- Blend beaten egg white into the yogurt.
- Add cornstartch& salt.
- Stir in the same direction until well blended.
- Place pan over medium heat and stir constantly with a wooden spoon.
- Heat until it starts to boil, always stir in the same direction (this is important).
- Lower heat and let it simmer 3-5 minutes until thick.
- Use as required in recipes (Laba Bil Bayd-Eggs in yogurt is one recipe that calls for it- see separate posting).
Nutrition Facts : Calories 168.2, Fat 8, SaturatedFat 5.1, Cholesterol 31.9, Sodium 1303.1, Carbohydrate 14, Sugar 11.5, Protein 10.3
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