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Wednesday, 17 April 2013

Kibbeh Bi Laban

I have absolutely no idea what this dish is really supposed to taste like, never even heard of laban even. Kibbeh however, well, I love the food. For years I've wanted to try making it myself, and honestly, I think I will just buy it premade from my corner store. Tastes better and is easier for me. The kibbeh I made in this dish, I found to be too dry (that could be because I simply didn't put enough filling in the casing, as I was having a ton of trouble). The laban... well, I'm not sure exactly what the thickeness, taste, or texture is supposed be like. What I do know is that I adored the taste. Only problem was when it started to cool down, it started thickening back up, which makes me feel a little yuk in the tummy after eating even just a small amount. Years ago when I bought kibbeh cooked from a Lebanese shop, the owner told me if you don't know how to make kibbeh, you can't get married. Hmmm... looks like I won't be marrying.

Kibbeh:
- 200g veal mince                       
maybe I should've served this dish in a dark coloured bowl
- 200g bulgur wheat
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon cinnamon
- 1 teaspoon dried basil
- 1 onion, minced

Stuffing:
- 1 tablespoon butter
- 1 small onion, chopped
- 200g veal mince
- 2 tablespoons pine nuts
- salt and pepper

Laban:
-  cup water (I had to add more water as my rice soaked it all up before it was soft)
- 1/2 cup rice
- 2 teaspoons corn flour
- 1 1/2 kg natural yoghurt
- 1 teaspoon salt
- 1 tablespoon tahini
- 1 teaspoon dried mint

1. Combine all the kibbeh ingredients.

2. For the stuffing: Melt the butter and add the onion, mince, spices and pine nuts and cook for 10 minutes.

3. THIS IS WHERE I HAD THE TROUBLE...  Roll the kibbeh into balls, and leave it open at one end. Add some of the stuffing into the gap and seal.



4. Place kibbehs in an oven dish and roast for around 25 minutes. (the recipe didn't say what temperature, so I just used 180 degrees celcius.)




5. In a good saucepan, add the rice and water. Bring to the boil, lower the heat and cook for 10 minutes. (here I added extra water as my rice soaked up all the liquid before it was cooked.)

6. In a small bowl, mix the cornflour with 1/4 cup cold water. Add it to the yoghurt and mix well.

7. Add the yoghurt to the rice and cook. Add the tahini, kibbeh and mint.

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