This is how making recipe Kibbeh Labaniyeh with 18 ingredients and 7 stages of easy cooking, which is delicious perfect.
Without fail recipe ultimate Kibbeh Labaniyeh easy, delicious, practical.
Good Evening my mother, at this time you can cook recipe Kibbeh Labaniyeh with 18 ingredients and 7 steps. Below this is how to make it, please pay attention carefully.
In cooking there are some level that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 18 ingredients and 7 stages of easy cooking Kibbeh Labaniyeh.
Ingredients all Kibbeh Labaniyeh
Needed : For the Sauce.
Prepare 1 1/2 kg : yogurt.
Prepare 3 tablespoons : starch, dissolved in ½ cup water.
Needed : For the Kibbeh Paste.
Prepare 2 cups : fine bulgur, fine cracked wheat.
Prepare 1 cup : semolina.
Needed 1/2 kg : ground beef.
Prepare 1 : onion, finely chopped.
Needed 1/4 teaspoon : allspice.
Prepare 1/4 teaspoon : cumin.
Needed 1/2 teaspoon : salt.
Needed : For the Stuffing.
Needed 1/2 kg : ground beef.
Prepare 2 : onions, finely chopped.
Prepare 1 tablespoon : vegetable oil.
Prepare 1 teaspoon : pomegranate syrup.
Prepare 1/4 teaspoon : allspice.
Needed 1/2 teaspoon : salt.
If all ingredients Kibbeh Labaniyeh it’s ready, We’re going into the cooking stage. Below is how to making with without fail.
Step by Step Cooking Kibbeh Labaniyeh
For the Kibbeh Paste:Wash the cracked wheat in warm water. Remove and strain by squeezing out the water if necessary..
Mix the cracked wheat with the rest of the kibbeh paste ingredients. Knead until you get a smooth dough. You can add a bit of water if the paste gets too sticky..
Shape Kibbe paste into balls about the size of an egg. Holding the ball in one hand, form a hole in the middle of it using the index finger of the other hand. Widen the hole by turning the kibbeh ball and pressing its inside walls gently against your palm. Make sure that the shell is uniformly thick. It is important to moisturize your hands in cold water as you work in order to give a smooth finish to the kibbeh paste..
Fill the hole with 2 tsp of stuffing and close it, forming an oval shape kibbeh with pointed ends. Set aside on a tray..
For the sauce: In a deep pot, strain the yoghurt and add the dissolved starch to it..
Place pot over medium heat and stir the yoghurt continuously in the same direction until it boils and starts to thicken. It is important to stir continuously for the yoghurt not to stick..
Drop the kibbeh rolls in the boiling yoghurt one at a time and reduce heat. Allow kibbeh to simmer and cook for fifteen minutes. Do not stir. Remove pot from heat and serve immediately..
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