Ingredients
Kibbeh:
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Veal meat, minced 400 g
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Burghul 400 g
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Cinnamon 3 g
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Black pepper, ground 3 g
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Grated onions 100 g
Laban Mix:
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Yoghurt 1.5 kg
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Egg white 2 pc
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Water 30 ml
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Corn flour 40 g
Garnish and Presentation:
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Garlic, minced 15 g
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Coriander leaves, chopped 20 g
Preparation
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Kibbeh:
- In a mixing bowl, combine all ingredients of the meatballs. Place the mix into the meat mincer and mince the dough twice.
- In a saucepan, add oil, onion, and stir until soft. Add the minced beef, Knorr Beef Stock Powder and cook till 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 at 180°C for 3 minutes and keep ready to use.
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Laban Mix:
- Add the yoghurt and all other ingredients to a saucepan. Bring to a boil and thicken the yoghurt.
- Put the kibbeh balls in the yoghurt and boil for 2 minutes.
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Garnish and Presentation:
- Garnish with sautéd garlic and coriander and pour on top with pine nuts.