This post may contain affiliate links. Delight read our disclosure policy.

This Kibbeh in Yogurt Sauce recipe post is sponsored by Stonyfield, although the content represents my own personal opinion and experience using the production.

Growing up in a Lebanese house, we ate a lot of kibbeh, whether it was fried, baked, raw or this version in yogurt sauce. In Arabic we phone call this dish Kibbeh bi labanieh or kibbeh bi laban and the "labanieh" and "laban" both refer to the garlicky yogurt sauce that actually makes this recipe unique. It'due south a labor of beloved, but nosotros all dearest information technology!

Kibbeh bi labanieh - traditional Middle Eastern dish in a large bowl of yogurt sauce

The recipe is proudly sponsored past Stonyfield Organic Yogurt which is our favorite yogurt to utilise in our habitation. Information technology's truly special yogurt that starts with loftier quality ingredients. And Stonyfield yogurt is more just yogurt. It'south a statement about the importance of organic farmers and cows to produce healthy food and a good for you planet.

Video tutorial for kibbeh

Ingredients to make kibbeh in yogurt

  • Yogurt: Whether you phone call it yogurt, laban or labanieh, the yogurt is quintessential in this recipe and I apply and trust Stonyfield Organic Yogurt.
  • Kibbeh Assurance: Run into below for how to make the kibbeh. There are multiple steps so it helps to practise this in batches.
  • Short grain rice: Melt the rice halfway earlier adding the yogurt mixture and it will aid to thicken the yogurt sauce. You lot can use other types of rice, but brusk grain is all-time.
  • Corn starch: Used as a thickening agent, this helps to create the perfect consistency for the yogurt sauce. You can bandy it with arrowroot starch, but don't swap it for flour because it will affect the taste and consistency.
  • Fresh Garlic: Used to flavor the yogurt; printing information technology or mince it evenly to add the all-time flavor throughout the sauce. Don't substitute with garlic powder.
  • Mint: Utilise a combination of dried and fresh mint to give the kibbeh yogurt sauce an effluvious flavor.
Ingredients to make the recipe

How to brand kibbeh bi labanieh

Prepare the filling & casing

  • The kibbeh is made upwardly of ii parts: the hashweh and the casing. The hashweh is a popular filling recipe that I utilise all the fourth dimension made with ground beef, onions and spices. The casing is made with raw 100% lean beefiness, bulgur, onions and spices.
Bowl of the kibbeh casing and bowl of the filling

Make the kibbeh balls

  1. Add together oil to your easily and scoop a ball of the kibbeh casing.
  2. Use ane finger to indent the middle.
  3. Motion your finger in round motion to hollow out the kibbeh .
  4. Add the hashweh near ¾ of the way full.
  5. Pinch the pinnacle of the shell to shut it.
  6. Shape the kibbeh with your easily until the shape looks like a football. Bake the kibbeh in the oven while preparing the yogurt sauce.
6 image collage to show how to make the kibbeh balls

Make the yogurt sauce & gather

  • Start with 48 ounces of plainly whole milk yogurt for 12 kibbehs. That is ane and half tubs of the Stonyfield Organic Yogurt. I love how shine and thick the yogurt is without likewise much extra liquid. Patently whole milk yogurt works best for flavor, consistency and helping to foreclose curdling.
Stonyfield yogurt getting poured into pot
  1. Add the parboiled rice to the yogurt in the pot.
  2. Stir frequently until the rice is fully cooked and the yogurt mixture starts to thicken.
  3. Now add the fresh garlic, fresh or dried mint and the kibbeh balls.
  4. Continue stirring frequently until the yogurt sauce gets even more thick and fragrant. And information technology's ready to be served! Note that it will continue to thicken every bit it sits.
4 image collage to show how to make the yogurt sauce and assemble everything

Tips for making authentic kibbeh

  1. Oil your hands for forming the kibbeh balls.Adding oil to your hands will help mold and shape the kibbeh. Information technology likewise helps to shine out any gaps when forming the balls. You can apply water alternatively, simply the oil is easier and also prepares them for baking in the oven.
  2. Separate the kibbeh in half and freeze half for later.The filling and casing will make about 24 kibbeh assurance, but the yogurt sauce calls for only 12 kibbehs. My family unit always freezes the other dozen for a second recipe of kibbeh bi labanieh or to fry the kibbehs alone.
  3. Use whole milk yogurt. This is a very rich recipe that is hearty and comforting. The accurate recipe uses whole milk yogurt for best taste and consistency. This likewise helps to minimize curdling.
  4. Stir frequently while cooking the yogurt sauce. Yogurt can curdle in estrus when the protein strands tighten up. Stirring frequently will assist to minimize this as does using total fat yogurt.

Oft asked questions

How long does it keep?

The kibbeh in yogurt sauce volition keep well in the fridge in an closed container for 3 to 4 days. You can also freeze the uncooked kibbeh assurance for up to three months. But always make the yogurt sauce fresh.

Can I freeze it?

Y'all can freeze the uncooked kibbeh balls recipe for up to three months. Place the kibbeh balls on a baking canvass uncovered for two hours. When frozen, you can transfer to a container or freezer safety bag. Thaw in the fridge overnight, drizzle olive oil on peak and so bake as directed.

What do I do if the yogurt curdles?

Information technology'southward very rare for this to happen if y'all employ whole milk yogurt, cornstarch and you stir frequently. If it does happen, lower the oestrus, add together a teaspoon of cornstarch and whisk continuously to endeavour to save it. Yous tin still eat curdled yogurt, though.

Kibbeh in yogurt sauce with large tub of Stonyfield yogurt in background

This is definitely one of those recipes that you can interruption up into 2 cooking days: ane for making the kibbeh and ane for assembling everything together. Information technology's rich, comforting and perfect for big family gatherings and breaking your fast during Ramadan.

More Lebanese recipes:

  • Kibbeh Balls
  • Fatayer
  • Okra Stew
  • Falafel
  • Chicken Fatteh (similar yogurt sauce)
  • Molokhiyeh
  • Peas and Carrots Stew
  • Beef Kafta
  • Stuffed Eggplant
  • Bulgur Pilaf
  • Mujadara

If you've tried this healthy-ish feel adeptKibbeh in Yogurt Saucerecipe or any other recipe on Experience Good Foodie, and then don't forget tocharge per unit the recipe and leave a comment beneath! We would love to hear about your experience making it. And if you snapped some shots of it, share it on Instagram so we can repost on my stories!

Prep Fourth dimension 1 hr xxx mins

Cook Time ane hr

Total Time 2 hrs

Hashweh Filling

  • 2 tablespoons olive oil plus more than for forming kibbeh
  • 1 pound 95% lean basis beefiness
  • 1 large onion diced
  • 1 teaspoon table salt
  • ane tablespoon 7 Spice
  • two teaspoons sumac

Kibbeh Mixture/Casing

  • 1 ½ cups fine #ane bulgur wheat
  • ½ loving cup water
  • 1 large onion quartered
  • ½ loving cup packed fresh mint
  • ¼ cup kamouneh spice
  • 1 tablespoon salt + 1 teaspoon
  • 1 pound 100% lean ground beefiness
  • 2 teaspoons 7 Spice

Garlic Yogurt Sauce

  • 48 ounces Stonyfield patently whole milk yogurt
  • ii teaspoons salt
  • 20 ounces cold water divided
  • ¼ cup cornflour
  • ½ cup short grain rice
  • 5 garlic cloves pressed
  • 1 tablespoon chopped fresh mint plus more than for serving

Make the Filling

  • Rut the olive oil. Add the beef and onions and cook until the beef is browned, about viii-ten minutes. Season with common salt, vii Spice and sumac.

  • Make the Kibbeh Mixture

  • To prepare the base meat mixture, add the bulgur wheat to a medium bowl along with the water, fluff later on 10 minutes to blot all the water.

  • Transfer soaked bulgur to a food processor along with the onion, mint, kamouneh spice and 1 tablespoon salt. Blend until well combined.

  • Add the lean beef to the nutrient processor, along with the remaining salt and 7 Spice. Blend again until a meat paste forms. (can add red pepper for color)

Brand Kibbeh Assurance

  • Add oil to your easily, and scoop about three tablespoons of the kibbeh mixture. Utilize 1 finger to indent the eye of the scooped mixture and so hollow out the inside using your finger until it looks like a one-half vanquish.

  • Add about two tablespoons of the mixture into the shell and and then close the beat out and shape into a football with your easily. Place the kibbeh brawl on a tray and repeat for the remaining mixture and filling. Makes 24 kibbehs.

  • Freeze one-half of the kibbeh to brand a second batch of this recipe at a later on time. Bake the other half in the oven at 400F for 8 minutes, flipping halfway through. Remove and fix aside at room temperature.

Make Yogurt Sauce

  • Place the yogurt and salt in a large pot. Add the cornstarch in ane of the emptied yogurt containers and deliquesce with about xvi ounces of water. Transfer the cornstarch slurry to the pot with the yogurt. Stir without heat until it'southward well blended without whatsoever clumps.

  • Parboil the rice with the remaining water for 10 minutes until it's one-half cooked.

  • Add together the parboiled rice to the pot of yogurt. Turn the heat to medium and stir frequently until the mixture thickens, well-nigh 15 minutes.

  • Add the garlic and mint and baked kibbeh balls to the pot of yogurt, and plough the heat to depression. Allow the mixture to thicken for well-nigh 10 more minutes, stirring carefully occasionally.

  • Serve 2 kibbehs with the yogurt sauce in each bowl. You tin enjoy warm, at room temperature or cold.

Storage: Store whatever leftovers in an airtight container. They will concluding nearly 3-four days in the fridge.

Freezing Instructions: Yous tin freeze the uncooked kibbeh balls recipe for upward to iii months. Identify the kibbeh balls on a baking sheet uncovered for ii hours. When frozen, yous can transfer to a container or freezer safe bag. Thaw in the refrigerator overnight, drizzle olive oil on peak and so bake as directed.

Sourcing: You tin find the bulgur at Heart Eastern markets, natural-foods stores or even in large supermarkets, ofttimes located with other Center Eastern ingredients.

Substitutes: For all-time results, follow the recipe as is. Still here are some common substitutes that would work well in this recipe

  • Instead of ground beefiness, you tin can use lamb, but it'south traditionally made with beef.
  • Instead of kamouneh spice, you can mix together cumin seeds, black peppercorn, marjoram, basil, mint, cinnamon and vii Spice. Yous tin discover a recipe for how to making kamouneh spice here or use a combination you like.

Calories: 626 kcal , Carbohydrates: 64 g , Protein: 47 thousand , Fatty: 21 g , Saturated Fat: 9 k , Trans Fat: 1 grand , Cholesterol: 123 mg , Sodium: 2580 mg , Potassium: 1180 mg , Fiber: ix g , Sugar: 13 g , Vitamin A: 991 IU , Vitamin C: 7 mg , Calcium: 360 mg , Iron: vii mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.