
Halal Quinoa Kibbeh Labaniyeh
Quinoa Kibbeh Labaniyeh with homemade yoghurt by @miroslovesbites
Ingredients:
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Haloodies Beef Mince
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2 diced Onions
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1 tsp of Cardamom
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5 bay leaves
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1 Cinnamon stick
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1 tbsp of Paprika
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¼ cup of pine nuts
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½ tsp of Turmeric
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¼ tsp of Aleppo pepper
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½ tsp of All spice
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2 cups of fine bulgur wheat
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½ cup of coarse semolina
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2 medium sized grated onions
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1 tsp of ground coriander
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1 tbsp of paprika
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1 tsp of salt
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1500g yogurt (1000g of thick yogurt and 500g of normal yogurt)
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3 tbsp of corn-starch diluted in ½ cup of water
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1 tsp of salt
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Butter
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Mint
Recipe Instructions:
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For Kibbeh Stuffing: In a medium sized pot, add a drizzle of olive oil and fry onions until translucent. Add minced beef, cutting with a spoon to form very small pieces.
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Add all the spices and fry until the beef is browned and there is no water left. Take off the heat and stir in pine nuts. Put in a bowl and let cool completely before using to stuff the kibbeh balls.
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For Kibbeh Shell: Wash the cracked wheat thoroughly and drain. Add semolina, salt, onion and processed meat and knead all the ingredients, until they are all incorporated. Keep a small bowl of ice-cold water next to you to dipping your hands to facilitate the making of the kibbeh. Also, wearing gloves makes the whole process so much easier.
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Divide the kibbeh dough into small equal size balls (1 ½ inches in size). Take each ball and make a hole in the middle with your index finger while at the same time rotating the ball with the other hand until the hole is large enough to fill 1 tsp of the stuffing. Close the hole by pinching and rotating the ball to seal it.
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On a baking tray arrange all the kibbeh balls making sure they do not touch. In a large pot, add the yogurt and the corn-starch and bring to a boil while stirring the whole time on medium heat. When it boils it will start to thicken, keep stirring until the yogurt becomes similar to a slightly less firm pancake batter
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Add the kibbeh balls and cook for 40 minutes on medium-low heat stirring occasionally.
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In a shallow frying pan add 30g of butter, add coriander and mint then sauté for 2 minutes. Pour on top of the yogurt and kibbeh mixture and serve immediately.