Kibbeh labanieh is a comforting Lebanese recipe made with unstuffed kibbeh balls simmered in a thick mint yogurt.
Kibbeh labanieh is made with kibbeh balls, rice, yogurt, cornstarch, dried mint, and water.
Make the kibbeh mixture. Soften the fine bulgar wheat for 40 minutes to 1 hour.
Make the ground meat mixture. Grind the meat in two batches (meat only). The third batch add the onion and spices.
Knead the softened bulgar wheat and meat mixture by hand for about 7 minutes.
Shape the kibbeh mixture into balls. These kibbeh balls are not stuffed.
Set them aside.
Add the yogurt to a pot.
Mix the cornstarch and water together. Using a strainer, pour the mixture into the yogurt.
Whisk everything together.
Bring the yogurt to a boil while stirring. Make sure you stir consistently to ensure the yogurt doesn't curdle.
Add the short grain rice and continue to stir.
Gently drop the kibbeh balls into the yogurt.
Add 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.