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:
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Veal meat, minced 400.0 g
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Burghul 400.0 g
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Cinnamon 3.0 g
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Freshly ground black pepper 3.0 g
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Onions, grated 100.0 g
Laban Mix:
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Yoghurt 1.5 kg
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Egg whites 2.0 pc
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Water 30.0 ml
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Corn flour 40.0 g
Garnish and Presentation:
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Garlic, minced 15.0 g
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Coriander leaves, chopped 20.0 g
Preparation
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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.
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Garnish and Presentation:
- Garnish with sautéd garlic and coriander and put on the top with pine nuts.
