Kibbe Labnia
Kibbe balls simmered in a silky yogurt and rice broth — the Farhat family's handwritten Syrian classic
Ingredients
Yogurt Broth
- ½ gallon laban (whole-milk yogurt)
- 1 egg
- Butter (to taste)
- ½ cup rice
Kibbe Balls
- Prepared kibbe balls (see note)
Laban: Use whole-milk yogurt — the egg stabilizes the sauce so it doesn't curdle when it comes to a boil. Beat it well before heating.
Kibbe balls: The recipe calls for prepared kibbe balls added to the simmering yogurt broth. Use your preferred kibbe recipe — ground lamb or beef with fine bulgur wheat, onion, and spices, formed into oval or round balls.
Directions
- Combine the laban (yogurt), egg, and butter in a large pot. Beat well with an egg beater until smooth and fully combined.
- Add ½ cup of rice into the laban mixture and stir to combine.
- Place the pot on the range over medium heat. Stir constantly until the mixture comes to a rolling boil.
- Add the prepared kibbe balls to the boiling yogurt broth.
- Reduce heat and cook, stirring occasionally, for 30 minutes until the kibbe is cooked through and the rice is tender.
Stir constantly at first: The yogurt sauce needs constant stirring from cold until it reaches a full rolling boil — this is what keeps it from breaking. Once boiling and the kibbe is added, occasional stirring is enough.
Original Recipe Card
