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Try SavoraHalal Lebanese Kibbeh bil Laban (Meatball Yogurt Soup)
A comforting and flavorful Lebanese soup featuring tender halal lamb meatballs simmered in a creamy yogurt sauce. This dish is a delightful balance of savory and tangy, perfect for a cozy meal.
Ingredients
- Halal Ground Lamb1 lb
- Fine Bulgur Wheat1/2 cup
- medium, finely chopped Onion1
- cup, chopped Fresh Mint1/4
- cup, chopped Fresh Parsley1/4
- Allspice1 tsp
- Cumin1/2 tsp
- Salt1 tsp
- Black Pepper1/2 tsp
- Plain Yogurt (full-fat)32 oz
- Egg1
- Cornstarch2 tbsp
- Water2 cups
- Dried Mint1 tbsp
- cloves, minced Garlic2
- Olive Oil2 tbsp
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Learn MoreMethod
Prepare the Bulgur: Soak the bulgur wheat in warm water for about 20 minutes, then squeeze out any excess water.
Make the Meatballs: In a bowl, combine the halal ground lamb, soaked bulgur, chopped onion, fresh mint, fresh parsley, allspice, cumin, salt, and pepper. Mix well with your hands until all ingredients are thoroughly combined.
Shape the Meatballs: Roll the mixture into small meatballs, about 1 inch in diameter.
Prepare the Yogurt Sauce: In a large pot, whisk together the yogurt, egg, and cornstarch until smooth. Gradually add the water, whisking constantly to prevent lumps.
Cook the Yogurt Sauce: Place the pot over medium heat and cook, stirring constantly, until the yogurt mixture comes to a simmer. It's crucial to stir continuously to prevent the yogurt from curdling.
Add the Meatballs: Gently add the meatballs to the simmering yogurt sauce. Reduce the heat to low and simmer for about 25-30 minutes, or until the meatballs are cooked through.
Prepare the Garlic-Mint Garnish: While the soup is simmering, heat the olive oil in a small skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Be careful not to burn the garlic.
Add the dried mint to the garlic oil and stir for a few seconds.
Serve: Ladle the soup into bowls and drizzle with the garlic-mint garnish. Serve hot.
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