🇱🇧 Lebanon · Food
Kibbeh Labanieh
By eatmundo · July 12, 2026
🇱🇧 LBA comforting Lebanese dish of kibbeh dumplings simmered in a warm, silky garlic-yogurt sauce. It is a classic example of how Lebanese cuisine transforms simple pantry ingredients into a warm embrace.
Ingredients
check them off as you prepareHow to Make It
- 1
Shape 400g of prepared kibbeh mixture into small, oval-shaped balls, ensuring they are tightly packed.
- 2
Heat a pan with 20ml oil and fry the kibbeh dumplings until golden brown on all sides, about 8 minutes.
- 3
In a large pot, whisk 500g of thick yogurt with 1 egg and 1 tsp cornstarch to prevent curdling.
- 4
Slowly heat the yogurt mixture over medium heat, stirring constantly in one direction to maintain a smooth texture.
- 5
Add 3 cloves of minced garlic and 1 tsp of dried mint to the yogurt sauce, simmering until it begins to bubble.
- 6
Gently drop the fried kibbeh into the yogurt sauce, simmering together for 10 minutes so the flavors fuse.
- 7
Toast 30g of pine nuts in a separate pan with a dab of butter until golden brown, about 2 minutes.
- 8
Serve in bowls with a garnish of toasted pine nuts and an extra sprinkle of dried mint.
Frequently Asked Questions
What is the best type of lamb to use for the kibbeh shell?+
Use lean, extra-fine minced lamb or beef with no fat content to ensure the shells hold their shape without cracking.
How do I prevent the yogurt sauce from curdling?+
Whisk in a tablespoon of cornstarch or an egg yolk before heating and stir constantly in one direction over medium heat until it simmers.
Should the kibbeh be fried before adding to the yogurt?+
Yes, lightly fry the kibbeh balls until golden brown first to seal the exterior, which prevents them from disintegrating in the liquid.
Can I substitute fresh garlic with powder?+
It is not recommended, as freshly crushed garlic sautéed with dried mint is essential for the characteristic flavor profile of the yogurt sauce.
🇱🇧 LBMundo Match
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