Kubbeh labaniyeh

Name: Kubbeh labaniyeh
Total time: 120 min
Yield: 8
Cuisine: Jordanian
Ingredients: 2 cups fine bulgur; 500 g minced beef for the shell; 300 g minced beef for the filling; 1 grated onion and 1 chopped onion; ½ cup pine nuts or walnuts; 1 tbsp ghee; 1 kg yoghurt; 2 tbsp cornflour and 1 egg; Dried mint, cinnamon, spices, cumin, salt and pepper

Bulgur kibbeh balls poached in warm yoghurt and finished with dried mint — every quantity in grams, calories per serving.

460kcal28 gprotein120 minPrep

Per serving · 350 g

460

kcal

28 g

protein

46 g

carbs

18 g

fat

Prep: 120 minServes: 8Whole dish: 2800 gWhole dish energy: 3680 kcal

Ingredients

2 cups fine bulgur360 g
500 g minced beef for the shell500 g
300 g minced beef for the filling300 g
1 grated onion and 1 chopped onion240 g
½ cup pine nuts or walnuts70 g
1 tbsp ghee14 g
1 kg yoghurt1000 g
2 tbsp cornflour and 1 egg70 g
Dried mint, cinnamon, spices, cumin, salt and pepper15 g

Whole dish: 2800 g

Method

1
Soak the bulgur ten minutes, squeeze it dry and knead with the mince, grated onion, salt, cumin and pepper.
2
Shape small balls and hollow each with a finger.
3
Soften the chopped onion in ghee, add the mince, cinnamon and spices until cooked, then the pine nuts.
4
Fill and seal each ball, then poach in boiling water for five minutes until they float.
5
Whisk the yoghurt with starch, egg and salt while cold, heat stirring until it boils, add the kibbeh for ten minutes and finish with dried mint.

Enjoy it

Log it in Fodi in one tap — a serving, half of one, or by the gram.

350 g · 460 kcal

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