Kibbeh in Yogurt Sauce
Ingredients: Lean ground beef (for filling), Onion (for filling), Salt (for filling), Seven spice (for filling), Sumac (for filling) · 60 min cook time · 450kcal · ~₩28,550
Ingredients
450g Lean ground beef (for filling), 1개 Onion (for filling), 1tsp Salt (for filling), 1tbsp Seven spice (for filling), 2tsp Sumac (for filling), 1cup Fine bulgur (for casing), 1cup Water (for bulgur), 1개 Onion (for casing), 0.25cup Fresh mint (for casing), 0.25cup Kamouneh spice (for casing), 1tbsp Salt (for casing), 450g Lean ground beef (for casing), 0.5tsp Salt (for casing, additional), 0.5tsp Seven spice (for casing, additional), 2tub Stonyfield Organic Whole Milk Yogurt, 2tsp Salt (for yogurt sauce), 2tbsp Cornstarch, 0.5cup Water (for cornstarch slurry), 0.5cup Short grain rice, 2cloves Garlic, 1tbsp Fresh chopped mint (for garnish), 1tbsp Dried mint (for garnish)
Instructions
1. Start by making the hashweh (filling). Sauté chopped onions in a pan until softened.
2. Add lean coarse ground beef to the pan with the onions. Break down the meat with a spatula as it cooks until browned, about 5-7 minutes.
3. Season the meat filling with 1 teaspoon of salt, 1 tablespoon of seven spice, and 2 teaspoons of sumac. Mix well and set aside.
4. Prepare the kibbeh casing. Soak 1 cup of fine bulgur in enough water to absorb it and soften, about 10 minutes.
5. In a food processor, add 1 quartered onion, fresh mint (or basil), 1/4 cup of kamouneh spice, and 1 tablespoon of salt. Blend until finely chopped.
6. Add the soaked bulgur to the food processor and blend until combined.
7. Add 1 pound of lean ground beef to the food processor. Add an additional 1/2 teaspoon of salt and 1/2 teaspoon of seven spice. Blend until the mixture forms a dough-like ball.
8. To form the kibbeh, oil your hands. Take 2-3 tablespoons of the kibbeh mixture and roll it into a ball. Use your finger to indent a hole in the middle of the ball, hollowing it out to form a cup shape.
9. Fill the hollowed kibbeh casing with about 2 tablespoons of the prepared meat filling.
10. Pinch the top of the kibbeh together to seal it, rotating it in your hands to form a football shape. Smooth out any cracks with a little oil or water.
11. Repeat until you have 12 kibbeh balls. Bake them in the oven for 7-8 minutes until they get a slight color.
12. Prepare the yogurt sauce. In a large pot, add 2 tubs of Stonyfield Organic Whole Milk Yogurt. Add 2 teaspoons of salt.
13. In an empty yogurt tub, add 2 tablespoons of cornstarch and fill halfway with water to create a slurry. Add the slurry to the yogurt in the pot.
14. Add 1/2 cup of half-cooked short grain rice to the yogurt mixture.
15. Turn the heat to medium and stir continuously until the yogurt thickens and the rice is fully cooked, about 10-15 minutes. Do not stop stirring to prevent curdling.
16. Add minced garlic and fresh chopped mint to the yogurt sauce.
17. Carefully add the baked kibbeh to the yogurt sauce. Leave on low heat to allow everything to cook together and for the kibbeh to finish cooking and flavor the yogurt.
18. Serve individually or in a larger bowl. Garnish with dried mint and fresh mint.
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