Poached Beef Meatballs in Yogurt Sauce — Beef Kibbeh Laban Bowl
Levantine bowl of poached beef kibbeh in a warm garlic-mint yogurt sauce over toasted bread, finished with brown butter, pine nuts, and a fresh parsley sprinkle.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak bulgur 10 minutes, drain. Grate half the onion for shell, squeeze dry. Combine 300g lean beef, bulgur, grated onion, 0.5 tsp allspice, 0.25 tsp cinnamon, 0.25 tsp black pepper, 0.25 tsp Aleppo pepper, 0.5 tsp salt; knead 2 minutes until sticky. Dice remaining onion for filling. Cook filling: heat oil over medium 1 minute, add diced onion 3 minutes until soft, add 140g beef mince and pine nuts, cook 4 minutes until browned, stir in 0.5 tsp allspice and 0.5 tsp salt, cool. Divide kibbeh shell into 12 portions, wet hands, flatten each, fill, fold into torpedo shape, rest 5 minutes.
Bake
Heat oven to 200C. Toss pita pieces with 2 tsp oil, spread on tray, bake 6–7 minutes until deep golden and crisp.
Build
Whisk yogurt with slaked cornstarch, garlic cloves, fresh mint, dried mint, and salt to taste in a large saucepan. Warm over medium-low 4–5 minutes, stirring constantly in one direction, until sauce thickens to coating consistency without splitting.
Simmer
Slide kibbeh torpedoes carefully into warm yogurt sauce, submerged in two batches if needed. Poach gently 8–9 minutes, swirling occasionally, until kibbeh shells are firm and cooked through.
Finish
Heat butter in a small pan over medium 90 seconds until foaming. Add pine nuts, cook 60 seconds until golden and butter turns nutty brown.
Plate
Spread toasted pita across bowl bases. Ladle kibbeh and warm yogurt sauce generously over. Drizzle brown-butter pine nuts across top, scatter parsley, dust with dried mint, and serve.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.