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    Home » Food Type » Main Dish

    Nov 16, 2021 · Modified: Nov 16, 2021 by Mariam · This post may contain affiliate links.

    Kibbeh Labanieh (Kibbeh Balls In Yogurt)

    Jump to Recipe·Print Recipe
    KIBBEH LABANIEH

    Kibbeh bi laban, or kibbeh labanieh, is kibbeh balls in yogurt. It's Lebanese comfort food at its best: think unstuffed kibbeh balls cooked in a warm dried mint yogurt sauce that has a delicious tangy flavor to it.

    kibbeh in yogurt sauce in two bowls

    Kibbeh bi laban is so special, and it's popular all over Lebanon. Though kibbeh bi laban can seem a bit complicated to bring together, once you break it down into steps, it's pretty straightforward and oh-so-worth-it.

    What I Love About This Recipe

    Kibbeh labanieh is warm, flavorful, and takes me right back to childhood memories when I used to have lunch at my grandma's place. I remember how she would be standing in her kitchen stirring a pot filled with kibbeh balls cooking in a minty yogurt sauce. Making this recipe with her is something I'll always be so grateful for.

    Ingredient Notes

    ingredients needed to make kibbeh labanieh
    • Kibbeh dough: Kibbeh dough is made from fine bulgar wheat, ground lamb or beef, onion, ground seven spice, ground allspice, and ground nutmeg.
    • Yogurt: The best kind to use in this recipe is goat yogurt. If you can't find that, you can substitute it with any kind of full fat whole milk unsweetened yogurt but make sure you stir it continuously while it's cooking to prevent it from curdling.
    • Cornstarch: This recipe's thickening agent. Mix it in some water before you mix it with the yogurt.
    • Short grain rice: Just a hint gives kibbeh in yogurt an incredibly amazing texture. Make sure the rice is washed and drained really well before you use it.
    • Dried mint: A little goes a long way and adds so much flavor to the dish. I feel it brings everything together so make sure you don't skip this ingredient. Fresh mint does not work as a substitution here but if you don't have dried mint on hand you can try adding dried parsley or coriander.
    • Salt to taste

    See the recipe card at the bottom of the post for quantities.

    How To Make Kibbeh Bi Laban

    This recipe is made up of two parts: making the kibbeh balls and then preparing the yogurt sauce (and then cooking the kibbeh balls in it).

    Make The Kibbeh Balls

    Soak the fine bulgar wheat in water for 40 minutes to 1 hour. The bulgar should be soft when ready. Drain the bulgar wheat.

    bulgar wheat in a glass bowl

    Split the meat into three batches. Ground the first two in a food processor and place them in a bowl. Put the third batch in the food processor along with the onion and spices and process.

    • raw grown meat in a food processore
    • onions and spices in a food processor

    Add this mixture to the rest of the ground meat. Add the bulgur to the meat and start kneading the mixture with your hands until everything is mixed together (it takes around 5-7 minutes so keep mixing). 

    • mixing the bulgar wheat with the ground meat
    • mixing the kibbeh dough mixture together with your hands

    Shape the kibbeh into balls, similar to those you make for fried kibbeh balls but minus the stuffing). Take a little bit of the kibbeh mixture in your hand and wrap it around your thumb. Keep moving your thumb in circles while shaping the kibbeh ball. When you remove your thumb there will be an opening in each piece. Don't stuff the kibbeh balls, they should be hollow.

    Hint: When making kibbeh in yogurt, you don't need to stuff the kibbeh balls (you can if you want to though).

    • making kibbeh balls
    • how to make kibbeh balls

    Once you're done making the kibbeh balls set them aside and start working on the yogurt sauce.

    raw kibbeh balls on a plate

    Make the Yogurt Sauce

    Add the yogurt to a pot.

    yogurt in a stovetop pot

    Stir the cornstarch into the water and pour the mixture into the pot (with a strainer to refine the starch).

    • mixing the cornstarch and water together
    • straining the cornstarch mixture

    Whisk everything together really well for around 2 minutes before transferring the pot to a stovetop.

    mixing the yogurt with a whisk

    Bring the yogurt to a boil while stirring. Make sure you stir consistently to ensure the yogurt doesn't curdle. After a few minutes, add in the short-grain rice and continue to stir.

    • continuing to whisk the yogurt
    • adding rice to the stovetop pot

    Next, gently drop the kibbeh balls into the sauce and keep on stirring.

    adding the kibbeh balls to the yogurt

    Add in the dried mint and salt. Let everything cook together for 10-15 minutes (while you stir) and keep stirring until the sauce thickens. Turn off the heat and serve in bowls.

    • adding dried mint to the yogurt sauce
    • boiling the yogurt

    Tips and Tricks

    • Stir, stir, stir: The key to this recipe's success is to constantly keep stirring the yogurt sauce so that it thickens properly and doesn't curdle. It's a bit of a chore but remember, the result is worth it!
    • Mix the cornstarch in water: Never add the cornstarch straight into the yogurt because it'll form lumps. Instead, mix it in a bit of lukewarm water and then strain it into the yogurt.
    • A bit of meal prep: You can make a bigger batch of the kibbeh dough, shape it into balls and store them in the freezer for the next time you want to bring together a pot of kibbeh in yogurt in no time. The kibbeh balls can be stored in the freezer for up to six months.
    • What to do if the yogurt curdles: If you use whole fat yogurt, cornstarch and stir the sauce continuously as it cook, this shouldn't happen but just in case it does you can try to save it by lowering the heat and adding a bit of cornstarch to the pot while stirring.
    • Use fine bulgar wheat. Coarse bulgar wheat is different than fine bulgar wheat.

    Variations and Substitutions

    • Coriander and garlic version: Some people fry up some garlic and coriander in a bit of olive oil and add them to the yogurt sauce once it boils over.
    • Meatless version: A lot of people I know make labnieh without the kibbeh. They follow the exact same recipe but add a bit more short grain rice to it. This is often served as a side dish.
    • Cooked kibbeh ball version: I've seen versions where people fry or bake the kibbeh balls before adding them to the yogurt sauce.
    kibbeh labanieh in a soup spoon

    Equipment

    • Stainless steel pot to cook the kibbeh in yogurt
    • Strainer for the cornstarch/water mix
    • Whisk for all the stirring
    • Ladle to perfectly serve this dish

    Storage

    Store the kibbeh in yogurt in an airtight container. It keeps well in the fridge for up to 3 days. The yogurt sauce doesn't freeze well but you can freeze kibbeh balls separately and store them for later use. Freeze the uncooked kibbeh balls for up to 6 months.

    kibbeh bi laban in bowls

    FAQs

    What goes well with kibbeh in yogurt (labnieh)?

    This dish can be served with any other kind of cooked kibbeh. People in Lebanon often dip fried kibbeh balls or pieces of kibbeh bil sinniyeh in the yogurt sauce.

    Can I use vegan yogurts for this recipe?

    Unfortunately, only full-fat dairy yogurt works here. Other forms of yogurt break down during the cooking process.

    Lebanese Kibbeh Recipes

    • Fried Kibbeh Balls
    • Kibbeh Nayeh Recipe (Lebanese Raw Kibbeh)
    • Kibbeh Bil Sanieh (Baked Kibbeh)
    • Potato Kibbeh (Kibbet Batata)

    More Recipes By Mariam

    • Kousa Mahshi Lebanese Stuffed Zucchini
    • Beef Sambousek
    • Shish Barak Lebanese Dumplings
    • Zaatar Manakeesh Flatbread

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    close up view of kibbeh labanieh

    Kibbeh Labanieh (Kibbeh Balls In Yogurt)


    ★★★★★

    5 from 1 reviews

    • Author: Mariam
    • Total Time: 1 hour 30 minutes
    • Yield: 10 1x
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    Description

    Kibbeh labanieh, or kibbeh bi laban, is a delicious Lebanese recipe made with kibbeh balls in a thick mint yogurt sauce.


    Ingredients

    Units Scale

    Kibbeh Dough

    • 2.2 lbs (1 kg) meat (I used lamb here, but you can use veal or beef)
    • 20 ounces (600 grams) fine bulgur wheat (dry weight prior to getting soaked)
    • 1 medium onion, chopped into quarters
    • 1 teaspoon allspice
    • 1 teaspoon seven spices
    • ½ teaspoon white pepper
    • ½ teaspoon ground nutmeg
    • 1 tablespoon salt

    Mint Yogurt Sauce

    • 32 ounces (about 1 kg) whole fat yogurt
    • ¼ cup cornstarch
    • ¼ cup short-grain rice (washed and drained)
    • 2 cups water
    • 1 tablespoon dried mint
    • 2 teaspoons salt

    Instructions

    Make the Kibbeh Balls

    1. Soak the fine bulgar wheat in water for 40 minutes to 1 hour. The bulgar should be soft when ready. Drain the bulgar wheat.
    2. Split the meat into three batches. Ground the first two in a food processor and place them in a bowl. Put the third batch in the food processor along with the onion and spices and process. Add this mixture to the rest of the ground meat. 
    3.  Add the bulgur to the meat and start kneading the mixture with your hands until everything is mixed together (it takes around 5-7 minutes so keep mixing). 
    4. Shape the kibbeh into balls by taking a little bit of the kibbeh mixture in your hand and wrapping it around your thumb. Keep moving your thumb in circles while shaping the kibbeh ball. When you remove your thumb there will be an opening in each piece. Don't stuff the kibbeh balls, they should be hollow.
    5. Close up the kibbeh ball and set it aside. 

    Cook the Kibbeh Balls In Yogurt

    1. Add the yogurt to a pot. Stir the cornstarch into the water then strain the mixture into the pot. 
    2. Whisk everything together really well for around 2 minutes before transferring the pot to a stovetop. 
    3. Bring the yogurt to a boil while stirring. Make sure you stir consistently to make sure the yogurt doesn't curdle. After a few minutes, add in the short-grain rice and continue to stir. 
    4. Gently drop the kibbeh balls into the sauce and keep on stirring. 
    5. Add in the dried mint and salt.
    6. Let everything cook together for 10-15 minutes and keep stirring until the sauce thickens. 
    7. Turn off the heat and serve in bowls.

    Equipment

    Image of Fine bulgar wheat

    Fine bulgar wheat

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    Image of Wire Hand Whisk

    Wire Hand Whisk

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    Image of Glass Mixing Bowls

    Glass Mixing Bowls

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    Image of Cuisinart Stovetop Pot

    Cuisinart Stovetop Pot

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    Notes

    1. The raw kibbeh balls are freezer-friendly. Freeze raw in a freezer-friendly container for up to 6 months.
    2. Use full-fat unsweetened yogurt.
    • Prep Time: 1 hour
    • Cook Time: 30 minutes
    • Category: Main Dish
    • Method: Stovetop
    • Cuisine: Lebanese

    Nutrition

    • Serving Size: 1 bowl
    • Calories: 564 calories
    • Sugar: 3 g
    • Sodium: 590 mg
    • Fat: 17 g
    • Saturated Fat: 8 g
    • Unsaturated Fat: 9 g
    • Trans Fat: 0 g
    • Carbohydrates: 52 g
    • Fiber: 1 g
    • Protein: 44 g
    • Cholesterol: 101 mg

    Keywords: kibbeh labanieh, kibbeh bi labana, kibbeh bil laban, kibbeh balls in yogurt sauce

    Did you make this recipe?

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    About Mariam

    I am Mariam Nabbout, a writer and content creator. I’ve spent years dedicating research, digital, and filmmaking skills to come up with content that's just as meaningful as it is inspiring. A few of my obsessions include good branding, films, photography, design, art, and of course, food.

    Reader Interactions

    Comments

    1. Lara says

      December 19, 2021 at 6:10 pm

      Comforting, delicious, and perfect for the cold winter months

      ★★★★★

      Reply
      • Lily says

        December 19, 2021 at 6:15 pm

        Thank you for the comment and so glad you liked it!

        Reply

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

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    Hi, I'm Lily!

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