Kebbeh bi labniyeh

Kebbeh bi labniyeh: kebbeh is one of the food if you tried once, you will desire to eat again and again. I already posted the recipe of kebbeh on my website.

Today we are going to cook these delicious kebbeh rolls with yogurt and flavoured with garlic and mint.

This dish is one of my favourites, as well as my kids' and my grandchildren's. I remember when I was young I used to stir the yogurt for my mom while she was finishing the kibbeh balls. And from time to time my amazing kids used to help the same way with a joy, I remember they used to stand on a chair to stir the yogurt and when they get tired, I hear the same words: Did it start boiling now? Can I stop stirring? Helping me from time to time and sharing with me those pleasant moments was a joy for me and for them.

Prep. time of kebbeh: 1 hour

Cooking time: 45 mins

Serves: 6

INGREDIENTS: the kebbeh paste and the filling is found on my blog where the recipe of kebbeh bil saynieh is found.

22 kebbeh rolls

1 1/2 kg yogurt

2 cups water

2 heaped tbsp corn starch

3 tbsp rice

1 1/4 tsp salt

2 to 3 garlic cloves crushed

1 tsp dried mint

1 tbsp oil or butter

How to prepare the kebbeh balls : Take an amount of an egg size from the paste mixture, then form into a ball. Prepare a small bowl of cold water handy, it helps the paste not to stick in your hand while making each kebbeh ball. Hold the ball in the palm of your left hand, wet the tip of your index and start making a hole in the kebbeh ball by cupping your palm around it and turning until shaped ovally, making space for the filling. Add 1 heaped tbsp of the stuffing and close the top to seal the ball. You can then shape it into a point from both ends as shown in the images. Continue until you finish them all.

Grease an oven pan and bake the kebbeh on the second rack from the grill side for 10 mins each side or until done.

How to prepare the yogurt: in a large cooking pot put the yogurt, the water and the cornstarch. Mix all the ingredients with a whisk, add the rice after washing it then put over medium heat, stirring continuously until the boiling point. Drop the kebbeh balls meanwhile in another small pan stir fry the crushed garlic and the mint in the oil or butter until light golden. Add them to the yogurt pot with the salt and let it simmer over low heat for 15 mins and you will have the most delicious kebbeh bi labniyeh.