Kibbeh Bel Laban
Designed for professional chefs, check out this Kibbeh Bel Laban recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Beef Stock Powder.
Ingredients
Kibbeh Bel Laban
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+
E£0.0
Kibbeh:
Veal meat, minced
/g
400.0 g
0%
Burghul
/g
400.0 g
0%
Knorr Beef Flavoured Stock Powder (6x1.1Kg)
/g
20.0 g
0%
76
loyalty points
Cinnamon
/g
3.0 g
0%
Freshly ground black pepper
/g
3.0 g
0%
Onions, grated
/g
100.0 g
0%
Laban Mix:
Yoghurt
/kg
1.5 kg
0%
Egg whites
/pc
2.0 pc
0%
Knorr Lime Seasoning (12x400g)
/g
50.0 g
0%
79
loyalty points
Water
/ml
30.0 ml
0%
Corn flour
/g
40.0 g
0%
Garnish and Presentation:
Garlic, minced
/g
15.0 g
0%
Coriander leaves, chopped
/g
20.0 g
0%
/
Kibbeh:
-
Veal meat, minced 400.0 g
-
Burghul 400.0 g
-
Cinnamon 3.0 g
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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
Preparation
-
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.
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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.
-
Garnish and Presentation:
- Garnish with sautéd garlic and coriander and put on the top with pine nuts.
