Kibbe Labanieh Recipe (Yogurt Kebbes) | Les Filles Fattoush

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

Ingredients for butter kebbe balls:

• 360 g (2 cups) fine bulgur (No. 1), rinsed in cold water
• 1 onion, finely chopped
• 2 1/2 tbsp Aleppo pepper
• 1/4 tsp ground cinnamon
• 2 tbsp salt
• 1/4 tsp ground allspice
• Cold water, if needed
• 500g of habra beef or ground beef
• 200g butter, cut into 1cm (1/2in) cubes (about 95-100 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 a smooth dough is obtained.

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

You can now use it to make yogurt kibbeh. Any leftovers can be frozen and used for your next meal.

Ingredients (for 4 to 6 servings):

• 110 g (1/2 cup) sushi rice (calrose), rinsed
• 375 ml (1 1/2 cups) cold water + 250 ml (1 cup)
• 2 containers of 750 g each of plain yogurt, at room temperature
• 1 tbsp salt
• 50 buttered kebbe balls
• Dried mint
• Aleppo pepper

Preparation :

In a saucepan, bring the rice and 375 ml (1 1/2 cups) of 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 cooked through. Turn off the heat and let stand, covered, for 10 minutes.

In another saucepan, pour the yogurt. Add the cooked rice, the remaining water, and the 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 boil, add the kebbe balls and continue cooking for 10 to 15 minutes, or until cooked through.

Divide the kebbe mixture among 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