Kibbe labanieh recipe (yogurt kebbes)

Traditionally, kibbe labanieh is served on New Year's Day to have a lucky, or "white", year, as this dish is cooked in yogurt. My son Oliver loves this recipe, which I got from my teta Joséphine. The dried mint and Aleppo pepper really enhance the taste of this dish.

Ingredients for buttered kebbe balls:

• 360 g (2 cups) fine bulgur (№ 1), rinsed in cold water
• 1 onion, finely chopped
• 2 ½ tsp. tablespoon of Aleppo pepper
• ¼ tsp. teaspoon ground cinnamon
• 2 tbsp. tablespoon of salt
• ¼ tsp. teaspoon ground allspice
• Cold water, as needed
• 500 g habra beef or ground beef
• 200 g butter, cut into 1 cm (½ in) cubes (about 95 to 100 cubes)

Preparation :

In a food processor, combine the bulgur with the onion. Add the spices, salt and allspice, and mix well. Transfer to a large bowl.

Mix the bulgur well with your hands, adding a little water if necessary. Add the habra beef, little by little, mixing continuously until you obtain a homogeneous paste.

With wet hands, form 95 to 100 balls with the dough (13 g each) and place them on a baking sheet lined with parchment paper. With your index finger, make a hole in each meatball and place a cube of butter in it. Close the balls so as to enclose the butter inside and roll them well with wet hands. To book.

You can now use it to prepare yogurt kebbes. The excess can be frozen and used for your next meal.

Ingredients (for 4 to 6 servings):

• 110 g (½ cup) sushi rice (calrose), rinsed
• 375 ml (1 ½ cups) cold water + 250 ml (1 cup)
• 2 containers of 750 g each of plain yogurt, tempered
• 1 C. tablespoon of salt
• 50 buttered kebbe balls
• Dried mint
• Aleppo pepper

Preparation :

In a saucepan, bring the rice and 375 ml (1 ½ cups) of the water to a boil. Reduce heat to medium-low, cover and cook for 20 to 25 minutes until the water is completely absorbed and the rice is very well cooked. Turn off the heat and let sit covered for 10 minutes.

In another saucepan, pour the yogurt. Add the cooked rice, remaining water and salt. Using a hand blender, blend the rice into the yogurt until smooth.

Cook over medium-low heat for 20 to 30 minutes, stirring occasionally. When the sauce begins to bubble, add the kebbe balls and continue cooking for 10 to 15 minutes or until they are cooked through.

Divide the kebbe mixture into bowls. Sprinkle with dried mint and Aleppo pepper. Serve hot.

Excerpt from the book "At Adelle's table, memories and recipes of a Syrian immigrant" p.112-114

@photo credit: Sylvie Li 2023