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
