Kibbeh in Yogurt Sauce

• To prepare the kibbeh paste:
• Lean beef – 500 g
• Fine bulgur soaked in water for 30 minutes – 250 g
• Black pepper – 1 teaspoon
• Cumin – 1 teaspoon
• Halved onion – 1
• Salt – 1 teaspoon
• To prepare the filling:
• Minced meat – 250 g
• Pine nuts – 2 tablespoons
• Thinly chopped onion – 1

• Olive oil – 1 tablespoon
• Ground cinnamon – 1 ½ teaspoons
• Chili pepper – ½ teaspoon
• To prepare the yoghurt:
• Yogurt – 4 cups
• Starch dissolved with a little water – 4 tablespoons
• Salt – 1 teaspoon
• To garnish:
• Dried mint – 2 teaspoons
• Toasted pine nuts – 1 teaspoon

Instructions:

Preparing Kibbeh:

1. Chop the meat using Moulinex’s La Moulinette Force chopper.
2. In a bowl, mix the chopped meat with bulgur and season with salt, black pepper, and cumin.
3. Knead the ingredients with your hands until well-combined.

Preparing Filling:

1. Toast pine nuts in a medium pan for 5 minutes and set aside in a dish.
2. In the same pan, heat 1 tablespoon of olive oil and sauté the onions until tender.
3. Add the meat with spices and cook until done.
4. Remove the filling from heat, add pine nuts, and let it cool.

Assembling Kibbeh:

1. Form a medium-sized ball from the kibbeh paste and roll it on the palm of your hand.
2. Make a hole in the middle of the ball and fill it with the prepared meat mixture, then seal.
3. Repeat the process with the remaining kibbeh paste.

Preparing Yogurt Sauce:

1. Put the yogurt in a pot over medium heat, add the starch, and mix.
2. Season with salt and stir frequently until it starts boiling.
3. Add the assembled kibbeh to the yogurt sauce and let it simmer for 10 minutes until the kibbeh float on top.

Garnish and Serving:

1. Garnish with dried mint and pine nuts.
2. Serve hot with vermicelli rice.

Enjoy your meal