Lamb Meatballs in Yogurt Sauce — Lamb Kibbeh Labanieh
Levantine lamb kibbeh torpedoes poached in a warm garlic-mint yogurt sauce, finished with brown butter and pine nuts, served with crisp pita and parsley.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak bulgur 10 minutes, drain. Grate onion for shell, squeeze dry. Finely grate garlic. Chop fresh mint and parsley. Dice onion for filling. Combine 300g lamb, bulgur, grated onion, allspice, cinnamon, black pepper, Aleppo pepper, salt; knead 2 minutes until sticky. Whisk yogurt with cornstarch slurry, garlic, both mints, salt.
Saute
Heat olive oil in medium pan over medium, cook diced onion 3–4 minutes until soft. Add 140g lamb mince and pine nuts, break up meat, cook 4–5 minutes until browned and nuts golden. Stir in allspice and salt; cool to room temperature.
Stuff
Divide kibbeh shell mixture into 12 portions. Wet hands, flatten each into a disk, place 1 tsp filling in centre, fold edges up and pinch into a torpedo shape about 5cm long. Rest 5 minutes at room temperature.
Simmer
Warm yogurt sauce in medium saucepan over medium-low, stir constantly one direction 4–5 minutes until thickened to coating consistency without splitting. Carefully slide kibbeh torpedoes into warm sauce, ensuring submerged, poach gently 12–14 minutes swirling occasionally until shells are firm and cooked through.
Bake
While kibbeh poaches, toss torn pita with olive oil, bake on small tray at 200C/400F for 6–7 minutes until evenly deep golden and crisp. Heat butter in small pan over medium 90 seconds until foaming, add pine nuts, cook 60 seconds until golden and butter nutty brown.
Plate
Spread toasted pita across base of 2 wide bowls, ladle kibbeh and warm yogurt sauce generously over, drizzle brown-butter pine nuts across top, scatter parsley, dust with dried mint, serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.