Ultimate Serving Recipe Kibbeh Labaniyeh Delicious and Healthy

Without fail recipe ultimate Kibbeh Labaniyeh easy, yummy, practical.

18 ingredients, 7 steps, cooking Kibbeh Labaniyeh

Good Afternoon my mother, at this time you get make recipe Kibbeh Labaniyeh with 18 ingredients and 7 steps. Next this is how to make it, please carefully carefully.

In cooking there are some levels that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 18 ingredients and 7 stages of easy cooking Kibbeh Labaniyeh.

Ingredients for Kibbeh Labaniyeh

1. You need : For the Sauce.
2. Prepare 1 1/2 kg : yogurt.
3. It’s 3 tablespoons : starch, dissolved in ½ cup water.
4. It’s : For the Kibbeh Paste.
5. Prepare 2 cups : fine bulgur, fine cracked wheat.
6. Prepare 1 cup : semolina.
7. It’s 1/2 kg : ground beef.
8. You need 1 : onion, finely chopped.
9. It’s 1/4 teaspoon : allspice.
10. It’s 1/4 teaspoon : cumin.
11. You need 1/2 teaspoon : salt.
12. It’s : For the Stuffing.
13. Prepare 1/2 kg : ground beef.
14. Prepare 2 : onions, finely chopped.
15. You need 1 tablespoon : vegetable oil.
16. Prepare 1 teaspoon : pomegranate syrup.
17. It’s 1/4 teaspoon : allspice.
18. You need 1/2 teaspoon : salt.

If all material requirements Kibbeh Labaniyeh it’s ready, We’re going into the cooking stage. Below is how to making with fast.

Process Cooking Kibbeh Labaniyeh

1. For the Kibbeh Paste:Wash the cracked wheat in warm water. Remove and strain by squeezing out the water if necessary.
   
2. Mix the cracked wheat with the rest of the kibbeh paste ingredients. Knead until you get a smooth dough. You can add a bit of water if the paste gets too sticky.
   
3. Shape Kibbe paste into balls about the size of an egg. Holding the ball in one hand, form a hole in the middle of it using the index finger of the other hand. Widen the hole by turning the kibbeh ball and pressing its inside walls gently against your palm. Make sure that the shell is uniformly thick. It is important to moisturize your hands in cold water as you work in order to give a smooth finish to the kibbeh paste.
   
4. Fill the hole with 2 tsp of stuffing and close it, forming an oval shape kibbeh with pointed ends. Set aside on a tray.
   
5. For the sauce: In a deep pot, strain the yoghurt and add the dissolved starch to it.
   
6. Place pot over medium heat and stir the yoghurt continuously in the same direction until it boils and starts to thicken. It is important to stir continuously for the yoghurt not to stick.
   
7. Drop the kibbeh rolls in the boiling yoghurt one at a time and reduce heat. Allow kibbeh to simmer and cook for fifteen minutes. Do not stir. Remove pot from heat and serve immediately.
   
8. Finish and Enjoy.

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