Description
Kibbeh in Yogurt Sauce is a traditional Middle Eastern dish featuring spiced ground beef and bulgur wheat formed into football-shaped kibbeh balls, baked to perfection and served in a rich, creamy yogurt sauce infused with garlic, mint, and rice. This comforting recipe balances savory meat flavors with the tangy, smooth yogurt, creating a hearty and delicious meal perfect for any occasion.
Ingredients
Filling
- 2 tablespoons olive oil (plus more for forming kibbeh)
- 1 pound 95% lean ground beef
- 1 large onion, diced
- 1 teaspoon salt
- 1 tablespoon 7 Spice
- 2 teaspoons sumac
Kibbeh Mixture
- 1½ cups fine #1 bulgur wheat
- ½ cup water
- 1 large onion, quartered
- ½ cup fresh mint, packed
- ¼ cup kamouneh spice
- 1 tablespoon plus 1 teaspoon salt
- 1 pound 100% lean ground beef
- 2 teaspoons 7 Spice
Yogurt Sauce
- 48 ounces Stonyfield Whole Milk Plain Yogurt
- 2 teaspoons salt
- 20 ounces cold water (divided)
- ¼ cup cornstarch
- ½ cup short grain rice
- 5 garlic cloves, pressed
- 1 tablespoon fresh mint, chopped (plus more for serving)
Instructions
- Make the Filling: Heat 2 tablespoons of olive oil in a pan over medium heat. Add 1 pound of 95% lean ground beef and the diced large onion. Cook until the beef is browned and the onions are soft, about 8-10 minutes. Season with 1 teaspoon salt, 1 tablespoon 7 Spice, and 2 teaspoons sumac, stirring well to combine. Set aside.
- Make the Kibbeh Mixture: Place 1½ cups fine #1 bulgur wheat in a medium bowl and add ½ cup water. Let it soak for 10 minutes, then fluff with a fork to absorb the water. Transfer the soaked bulgur to a food processor along with the quartered onion, ½ cup fresh mint, ¼ cup kamouneh spice, and 1 tablespoon salt. Blend until well combined and smooth. Add 1 pound 100% lean ground beef, remaining 1 teaspoon salt, and 2 teaspoons 7 Spice to the food processor. Blend again until a meat paste forms. Optionally, add red pepper for color.
- Make Kibbeh Balls: Lightly oil your hands with olive oil. Scoop about 3 tablespoons of the kibbeh mixture and form into a ball, then use one finger to create an indent in the middle. Hollow out the inside until a half-shell shape is formed. Add about 2 tablespoons of the prepared filling inside and carefully close the shell, shaping it into a football shape. Place the formed kibbeh balls on a tray. Repeat until all mixture and filling are used, yielding approximately 24 kibbeh balls.
- Prepare Kibbeh Balls for Cooking: Freeze half the kibbeh balls to use later. Preheat oven to 400°F (200°C). Bake the remaining kibbeh balls for 8 minutes, flipping halfway through to ensure even cooking. Remove from oven and set aside at room temperature.
- Make Yogurt Sauce: In a large pot, combine 48 ounces of whole milk plain yogurt with 2 teaspoons salt. In an empty yogurt container, dissolve ¼ cup cornstarch in about 16 ounces of cold water, then add this slurry to the yogurt pot. Stir the mixture gently to combine without causing clumps, but do not heat yet.
- Cook Rice: In a separate pot, parboil ½ cup short grain rice with the remaining 4 ounces of cold water for 10 minutes until the rice is half-cooked. Drain if necessary, then add the parboiled rice to the yogurt mixture in the large pot.
- Thicken Yogurt Sauce: Turn heat to medium and stir frequently until the mixture thickens, about 15 minutes. Avoid boiling to prevent curdling.
- Add Flavor and Kibbeh: Stir in 5 pressed garlic cloves, 1 tablespoon chopped fresh mint, and the baked kibbeh balls. Reduce heat to low and allow the mixture to thicken for another 10 minutes, stirring carefully occasionally to combine flavors and prevent sticking.
- Serve: Serve 2 kibbeh balls per bowl with a generous amount of warm yogurt sauce. This dish can be enjoyed warm, at room temperature, or cold, garnished with additional fresh mint if desired.
Notes
- You can freeze uncooked kibbeh balls and bake them later for a quick meal.
- Use fine bulgur wheat (#1) for the best texture in the kibbeh mixture.
- Stir the yogurt sauce gently and avoid high heat to prevent curdling.
- Adjust spices like sumac and 7 Spice according to your taste preferences.
- The yogurt sauce can be served warm or cold depending on preference.
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
