Kibbeh Bil Laban (Labanieh) - Kibbeh Balls in Yogurt

Ingredients

• 250 grams /9 oz veal chunks (usually from the leg with zero percent fat)
• 1 1/4 cups fine bulgur
• 1/2 teaspoon salt (or to your preference)
• 1/2 cup boiling water
• 1/2 onion finely chopped
• 1/2 tablespoon cumin seeds
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried marjoram
• 1/4 teaspoon dried mint
• 2 tablespoons fine bulgur
• 2 black pepper corns
• 1/4 teaspoon of allspice
• 2 dried edible rosebuds (optional)
• chili flakes (optional)
• 250/ 9 oz minced veal or lamb
• 1 large onions (finely chopped)
• 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon allspice
• 1/2 tablespoon sumac
• 1/4 teaspoon white pepper
• A dash of cayenne pepper (optional)
• 1/3 cup pine nuts or roughly chopped walnuts
• 3 tablespoons sunflower oil or ghee
• 4.5 lbs / 2 liters plain whole milk yogurt (you can make it from scratch)
• 6 garlic cloves (crushed)
• 2 leveled tablespoons cornstarch (diluted in 3 cups of water)
• Salt to taste
• 1 egg (optional, but highly recommended, if you have egg allergy omit it and add 3 tablespoons of cornstarch instead of 2)
• 1 tablespoon unsalted butter
• 3 tablespoons olive oil
• A handful of finely chopped fresh cilantro (use the leaves only and discard the stems, or alternatively use dried mint)

Method

1. Make the kamouneh spice mix: in a food processor combine cumin seeds, dried basil, marjoram, mint, peppercorns, allspice, rosebuds and chili flakes (if using) with the 2 tablespoons bulgur and chopped onion. Pulse until evenly blended.
2. Trim veal chunks of fat and silverskin, cut into small cubes, and freeze for 20 minutes to firm up. Grind in a food processor (in batches) to a paste-like consistency, then refrigerate.
3. Soak the 1 1/4 cups bulgur in the boiling water in a heatproof bowl; let sit at least 30 minutes to hydrate and swell.
4. Knead the soaked bulgur by hand for about 20 minutes, gradually adding ice water, until softened. Add the ground meat and kamouneh mix, kneading until a smooth cohesive dough forms. Season with salt, adjusting water as needed. Refrigerate the kibbeh dough.
5. Heat oil in a skillet and toast the pine nuts until golden; drain on paper towels.
6. In the same oil, cook the minced meat over medium-high heat for 7-10 minutes until browned and juices evaporate.
7. Add chopped onion and cook 5-7 minutes more. Stir in salt, sumac, allspice, white pepper, and cayenne if using. Mix in toasted pine nuts and let the filling cool completely.
8. With wet hands, shape a portion of kibbeh dough (about egg-sized) into a hollow shell, fill with a heaping teaspoon of the meat filling, then seal and shape into an oval, smoothing with water as needed. Arrange on a parchment-lined baking sheet.
9. Bake at 400°F for 15 minutes just to firm up the kibbeh shells (no need to brown). Cool slightly.
10. Whisk the yogurt, egg, and diluted cornstarch together in a large heavy pot. Cook over high heat, whisking constantly in one direction to prevent curdling, until it reaches a full boil.
11. Gently add the kibbeh balls in batches to the boiling yogurt. Reduce heat to medium-low and simmer uncovered for 15 minutes, stirring occasionally with a wooden spoon.
12. Melt butter with sunflower oil in a skillet, add garlic and cilantro, and cook over medium-low heat until fragrant, about 45 seconds. Stir this into the yogurt pot and simmer for another 7-10 minutes to blend the flavors.