recipe Kibbeh bel-laban

Kibbeh with Garlic Yogurt is a popular Middle Eastern dish and is prepared for many occasions and banquets and served frequently during Ramadan. This is a lighter version of the dish that is healthy, low in fat, and cholesterol, moderate in calories and rich in calcium.


  • One cup bulgur
  • 3 cups plain non-fat yogurt for sauce making
  • 3 tablespoons corn flour
  • 2 teaspoons chopped garlic
  • 2 teaspoons salt
  • 500 grams ground lean lamb
  • 2 medium onions, chopped
  • 1 teaspoon ground cumin
  • 2 teaspoons chopped mint
  • 1 teaspoon ground cinnamon
  • 1 teaspoon white pepper
  • 2 tablespoons olive oil
  • 1 tablespoon corn oil
  • 1 tablespoon pine nuts


  • Place bulgur in a bowl and soak it with cold water for 15 minutes, then drain well.
  • To make the yogurt sauce : mix in a bowl the non-fat yogurt, 1 teaspoon chopped garlic, cornflower and 1/2 teaspoon salt and then put it on a low heat and remove it when starts boiling.
  • In a large bowl, combine 250 gram of lean lamb meat, one chopped onion, white pepper, cumin, chopped mint, olive oil, and 1 teaspoon salt, then add the bulgur and mince it all well in the an electrical mincer and make out of the 18 uniform balls.
  • For stuffing; sauté one chopped onion, 1 teaspoon chopped garlic, ½ teaspoon salt and cinnamon with 1 tablespoon corn oil. Stir until the onion is golden, then add the remaining 250 ground lean lamb and saute for 15 minutes, then add 1 tablespoon of baked pine nuts and mix all.
  • Open the balls from middle and fill each with one tablespoon of stuffing, then close it smoothly from top.
  • Bake kibbeh at 180 F for 20 minutes until well browned.
  • Dip kibbeh in the yogurt sauce.

Kibbeh with garlic yogurt is served with steamed rice and can be garnish with more herbs, slices of tomatoes and cucumber, as desired.

Preparation Time: ?
Cooking Time: ?
Serves: 6 (2 kibbeh balls each)
Calories per serving: 140
Fat per serving: 4 grams