Kibbeh Labanieh

Ingredients

• 250 g minced meat (half lamb half beef ratio)
• 2 medium onions chopped
• 1/2 tsp 7 spice
• 3/4 tbsp kamouneh spice mix
• 1/4 tsp black pepper
• 1/2 tbsp salt
• 1/2 cup pine nuts
• 1 tbsp sumac
• 500 g fine bulgur wheat
• 500 g mince meat
• 1 onions
• 3/4 tbsp kamouneh spice mix
• 3/4 tbsp cornflour
• 1/2 tsp 7 spice
• 1/4 tsp black pepper
• 1/2 tbsp salt
• Sunflower oil for shaping
• 1500 g plain yoghurt
• 2 tbsp cornflour
• 1/2 cup short grain rice ((optional))
• 1 1/2 cups boiling water
• 1 tsp salt
• 2-3 garlic cloves (finely chopped)
• 1 good handful cilantro (finely chopped)
• 4 tbsp butter
• Pinch of dried mint

Instructions

1. 1

   --- To make the kibbeh balls: ---

2. 2

   Soak the bulgur wheat in enough water to cover and set aside

3. 3

   To make the filling, sauté the chopped onions in regular olive oil until golden on medium low heat

4. 4

   Add 250g of minced meat to the onions and cook out the meat on medium high heat

5. 5

   Add the 7 spice, kamouneh spices, black pepper and salt and use the back of your wooden spoon to break up the meat

6. 6

   When it is cooked turn off the heat and add the sumac and pine nuts. Taste to make any adjustments then cover and set aside

7. 7

   Drain the bulgur wheat and add to a large bowl. Take out the half kilo of meat and prepare the food processor

8. 8

   In several batches, add the bulgur wheat and equal amounts of meat to the food processor and process until it clumps together and starts to roll in the processor bowl.

9. 9

   Roughly chop onions to go in the food processor along with the 7 spices, kamouneh spices, black pepper and salt. Blitz well

10. 10

    When you have combined all the meat and bulgur wheat in a bowl, add the blitzed onion spice mix and the cornflour, then bring everything together preferably with your hands

11. 11

    If it is too dry add a bit of water, you don’t want it too loose, sticky or crumbly but so it holds together nicely. If you don’t mind tasting a bit of raw meat check a tiny bit for saltiness and adjust as necessary

12. 12

    Add approx half a cup of sunflower to a small bowl which you can dip your fingers into when shaping the kibbeh to avoid sticking. Clean your table and arrange a workflow with a large clean tray, the sunflower oil, the filling and the casing mix

13. 13

    Take some casing and roll into golf ball size, indent the middle then hollow out the inside with your index finger turning as you do so until you have a half shell. Add a spoon of filling and close up the casing. Compress well with your hands and shape into classic kibbeh shape

14. 14

    --- To make the yoghurt sauce : ---

15. 15

    Soak the rice in water for about 20 minutes

16. 16

    Rinse the rice under the tap until the water runs clear. Then add the rice to 1.5 cups of boiling water and simmer until cooked (approx 20 minutes)

17. 17

    Add the cornflour and salt to the yoghurt, stir well then press through a fine sieve over the rice

18. 18

    Raise the heat to a medium high and keep stirring so the bottom doesn’t burn, bring to the boil then lower the heat and keep on a low simmer

19. 19

    Meanwhile, put around ten kibbeh balls into an oven at 180 °C fan and half cook them for about 15 minutes so the outside just turns slightly golden but not well done

20. 20

    Add the kibbeh to the yoghurt sauce and keep simmering for another ten minutes

21. 21

    In a separate small pan, sauté the garlic and coriander in the butter for a few minutes then add to the yoghurt sauce along with a pinch of dried mint, stir well and adjust the salt if necessary before turning off the heat

22. 22

    Serve either hot or cold