Meatball Yogurt Soup Kibbeh Labanieh

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Yogurt and Meatball Soup Kibbeh Labanieh - Middle Eastern Food.  Kibbeh Labanieh Tutorial, also spelled as kibeh, A Cooking Instructional Video and written guide. Hot Yogurt and Meatball soup. A true flavor of Middle Eastern cuisine. Foods and Drinks of the World. Also maybe spelled Kibbe labanieh, kubbeh, kubbeh, kibba, kibbah, kibeh, kibe.


1- Soak the bulgur with 1 1/2 cups water and let it stand for several minutes until the bulghur is soft.

2- knead the bulghur until when pressed in your palm it holds together.

3- Add the meat and continue kneading until the meat and bulghur are well incorporated together.

4- Roll the koftas as demonstrated in the video.

5- Boil the koftas in 7 to 8 cups of boiling water for about 10 minutes

6- Using a slaughted spoon transfer the kouftas into a container and set aside

7- Put the yogurt in a new casserole

8- Dilute the corn starch in half cup of water, add onto the yogurt.

9- beat the egg slightly and add on to the yoghurt. Add the bouillons

10- Using a hand blender or a whisker whisk the yogurt well. Put on the stove on high and continue whisking the yogurt until it comes to a boil.

11- Use the water the koftas were boiled in to bring the yoghurt to the consistancy you like.

12- Transfere the boiled koftas into the yogurt, mix gently and cook uncovered for about 10 minutes.

13- In a small pan melt the 2 tbsp butter and sautee the mint for only 2 or 3 seconds. Pour over the yogurt and kouftas and serve hot.

  1. 1 Pound of lean ground meat (grinded several times)
  2. 1 Pound yogurt
  3. 1 1/2 cups #1 bulgur (the finest on the market)
  4. 2 tsp paprika
  5. 2 tsp dry mint
  6. 1/4 onion grated or finely chopped
  7. 1 tbsp corn starch
  8. 1 egg
  9. 2 tbsp chicken bouillon
  10. 1/2 tsp black pepper
  11. 2 tbsp butter
  12. Salt to season
  13. 1 1/2 cups water (to soak the bulgur)
  14. 7-8 cups of water (or any broth of your choice) to boil the koftas
This stew can be prepared with beef, lamb, or chicken broth. The above recipe is the simplest easiest and healthiest method. You can also add 1/4 cup rice while the yogurt is cooking. The soup will be thicker and fuller. Left in the fridge overnight the soup will thicken. Just add some water or broth of your choice and bring it to a boil. Happy Cooking
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Finally found a way to make Kibbeh Labanieh the right way

My attempts at making this yogurt sauce have failed many times. The flavor is always bland , too thin, or too think. Watching her step by step instructions and using the boulion to flavor the sauce did the trick.  I have never seen the frying of mint with butter but it all worked. Thank you for this wonderful homely recipe


Thank you thank you thank you my family loved it