• Veal meat, minced 400.0 g
  • Burghul 400.0 g
  • Cinnamon 3.0 g
  • Freshly ground black pepper 3.0 g
  • Onions, grated 100.0 g

Laban Mix:

  • Yoghurt 1.5 kg
  • Egg whites 2.0 pc
  • Water 30.0 ml
  • Corn flour 40.0 g

Garnish and Presentation:

  • Garlic, minced 15.0 g
  • Coriander leaves, chopped 20.0 g
  1. Kibbeh:

    • In a mixing bowl, combine all ingredients of the meat balls, place the mix into the meat mincer and mince the dough twice.
    • In a sauce frying pan put the oil, onion, and stir until soft, add the minced beef, Knorr Beef Flavored Stock Powder to cook well done, add the pine nuts.
    • Form kibbeh into balls, 30g each. Keep it open at one end, stuff it with the meat mixture and close it, fry in a deep fryer 180°C for 3 minutes and keep ready to use.
  2. Laban Mix:

    • Add the yoghurt into a sauce pan while adding all other ingredients. Bring to boil and thicken the yoghurt.
    • Put the kibbeh balls in the yoghurt and boil for 2 minutes.
  3. Garnish and Presentation:

    • Garnish with sautéd garlic and coriander and put on the top with pine nuts.