Kibbeh Labanieh (Stuffed Kibbeh Balls in Garlic Yoghurt Sauce)

Ingredients

• 150 g fine bulgur wheat
• 500 g beef mince
• 2 onion
• 1.5 tsp ground allspice
• 0.5 tsp ground cinnamon
• 30 g pine nuts
• 1000 ml natural yoghurt
• 2 tbsp cornflour
• 300 g basmati rice
• 4 garlic cloves
• 2 tsp dried mint
• 20 g butter

Method

1. 1

   Soak the fine bulgur wheat in cold water for 10 minutes, then squeeze dry. Blitz in a food processor with 300g of the beef mince, half an onion (grated), 1 tsp allspice, the cinnamon and 1 tsp salt to a smooth paste.

2. 2

   For the filling, fry the remaining onion, finely chopped, for 5 minutes. Add the rest of the beef mince and allspice and fry for 6-8 minutes until no pink remains, then stir in the pine nuts.

3. 3

   With wet hands, roll the paste into about 20 walnut-sized balls. Push a finger into each to make a thin-walled cup, fill with a teaspoon of filling, pinch closed and roll smooth.

4. 4

   Whisk the natural yoghurt with the cornflour and 300ml water in a large pan. Heat over a medium heat, stirring constantly in one direction, for about 10 minutes until it simmers.

5. 5

   Drop in the kibbeh and simmer gently for 15 minutes, stirring carefully, until they are cooked through with no pink when you cut one open. Meanwhile, cook the rinsed basmati rice in 600ml boiling water with 1 tsp salt, covered, on the lowest heat for 12 minutes, then leave covered off the heat for 5 minutes.

6. 6

   Fry the crushed garlic and dried mint in the butter for 30 seconds and stir into the yoghurt. Serve straight away over the rice.