Stuffed Kibbeh in Yoghourt

Name: Stuffed Kibbeh in Yoghourt
Ingredients: 1 litre (1¾ pints) yoghourt; 1 tablespoon cornflour or 1 egg white; Salt; 2 tablespoons dried crushed mint; 3 tablespoons butter; 3–4 cloves garlic, crushed

Preparation info

Difficulty
Easy

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

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

Ingredients

Yoghourt Sauce

1 litre (1¾ pints) yoghourt
1 tablespoon cornflour

Sauce
Gluten-free
Vegetarian

Method

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