Bulgur and beef kibbeh dumplings simmer briefly in a warm mint yogurt sauce for a comforting Levantine main.
55 min prep 45 min cook 15 min rest
Keeps the screen on · step-by-step guide · built-in timer
Rest the fine bulgur with 1 cup of warm water for 15 minutes.
Knead the bulgur, ground beef, grated onion, allspice, black pepper, and half of the salt for 10 minutes.
Shape small oval dumplings, place a little coarsely chopped walnut inside each, and close.
Boil the dumplings in salted water for 8 minutes, until they rise to the surface.
Whisk the strained yogurt and cornstarch, then temper with a ladle of hot water.
Turn the garlic in butter for 1 minute and add it to the yogurt sauce with the dried mint.
Add the boiled kibbeh to the yogurt sauce and heat for 7 minutes without boiling.
Serve hot once the sauce thickens.
💡 Tip: Moisten the fine bulgur carefully with warm water; if you add too much water, the outer dough opens when it enters the yogurt sauce.
🍽️ Serving suggestion: Serve kibbeh labanieh hot in a deep plate with rice pilaf and cucumber pickles if desired.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~510
kcal calories
28
g protein
50
g carbs
22
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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