For the Kebbah:

  • Veal meat, minced 400 g
  • Burghul 400 g
  • Cinnamon 3 g
  • Black pepper, ground 3 g
  • Grated onions 100 g

For the laban Mix:

Garnish and Presentation:

  • Garlic, minced 15 g
  • Coriander leaves, chopped 20 g
  1. For the Kebbah:

    • In a mixing bowl, combine all ingredients of the meat balls, place the mix into the meat mincer and mince the dough twice.
    • In a sauce frying pan put the oil, onion, and stir until soft, add the minced beef, Knorr Beef Stock Powder to cook well done, add the pine nuts.
    • Form kibbeh into balls, 30g each. Keep it open at one end, stuff it with the meat mixture and close it, fry in a deep fryer 180°C for 3 minutes and keep ready to use.
  2. For the laban Mix:

    • Add the yoghurt into a sauce pan while adding all other ingredients. Bring to boil and thicken the yoghurt.
    • Put the kebbeh balls in the yoghurt and boil for 2 minutes.
  3. Garnish and Presentation:

    • Garnish with a sauté, the garlic and coriander and put on the top with pine nuts.