Kibbeh Blaban

Summary missing

Made with: Kibbeh

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  • 60 min Cooking
  • 10 min Preparation
  • 2 Person serves

Ingredients

  • 1- 10 Kibbeh pieces
  • 2- 1500 g plain yogurt
  • 3- 2 ts of corn flour
  • 4- ½ cup short grain rice
  • 5- 1 and ½ cups boiling water
  • 6- 1 tsp Salt
  • 7- 2-3 Garlic Cloves Finely chopped
  • 8- Handful of cilantros finely chopped
  • 9- 4 tsp butter
  • 10- Pinch of Dried Mint
  • 11- Pinch Pomegranate
  • 12- 1 teaspoon of Pine nuts

Directions

  • 1

    Soak the rice in water for about 20 minutes

  • 2

    Rinse the rice under the tap until the water runs clear. Then add the rice to 1.5 cups of boiling water and simmer until cooked (20 minutes)

  • 3

    Add the corn flour and salt to the yoghurt, stir well then press through a fine sieve over the rice

  • 4

    Raise the heat to a medium high and keep stirring so the bottom doesn’t burn, bring to boil then lower the heat and keep on a low simmer

  • 5

    Meanwhile, put 10 kibbeh pieces into the oven at 350 °F and cook them for about 20 minutes, so the outside turns golden

  • 6

    In a separate small pan, sauté the garlic and coriander in the butter for a few minutes then add to the yoghurt sauce along with a pinch of dried mint, stir well and adjust the salt, if necessary, before turning off the heat

Chef's Tips

"No chef's tips"

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