Stuffed Kibbeh in Yoghourt

Preparation info
    • Difficulty


Appears in

By Claudia Roden

Published 1986

  • About

Prepare stuffed kibbeh, using burghul and meat (Syrian stuffed kibbeh), or burghul alone.


Yoghourt Sauce

  • 1 litre ( pints) yoghourt
  • 1 tablespoon cornflour


Stabilize the yoghourt with cornflour or egg white and salt to taste, to allow it to be cooked without curdling. Add the kibbeh uncooked and continue to simmer for about 20 minutes. (You may also deep-fry the kibbeh first, and then cook them in the yoghourt for a few minutes only.)

Fry the crushed garlic and dried crushed mint in hot butt