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Monday, 15 November 2010

Kubbeh Bilaban - Kubbeh in Yoghurt Sauce كبة باللبن

An amazing dish anytime..but especially good on
cold winter days :)

This recipe was requested by you guys, and is a great dish to serve at family get together’s. Since it is Ramadan, and many will be getting together with their families and friends, I thought it is a good occasion to post this recipe for you. Kubbeh (known as kibbeh too) is delicious! It is good on it’s own, with yoghurt sauce or even oven-baked! This dish is especially good on cold winter days as it is warming and comforting. But also works for a warm Iftar. Try it out this Ramadan and see how it goes :)
I have included for you the method of preparing Kubbeh at home if you have a meat grinder. If you don’t then, take your bulgur (burghul) and spices to your butcher and have them prepare your kubbeh meat for you.

For Making the Kubbeh
You Need
250g lean meat (lamb or beef, preferably beef) (Habra)
1 cup fine bulgur (burghul)
1 onion, finely chopped
1 tsp DS Meat & Poultry Spice mix (or you can also use the basic spice recipe of 1 tsp allspice & ½ tsp ground cinnamon)
Salt & Black pepper to taste

For Filling
You Need
250g lean minced lamb meat
2 onions, finely chopped
Salt & Pepper to taste
¼ cup olive oil
¼ cup toasted pine nuts

For Yoghurt Sauce
You Need
1 ½ kg fresh Natural Yoghurt
3 tbsp corn flour or starch
2 cups Clear meat broth
6 garlic cloves, thinly sliced
1 bunch fresh coriander
3 tbsp Olive oil
Salt & pepper to Taste

To make the Kubbeh Meat
Finely mince the 250g lean meat (twice) using the meat grinder. Wash Bulgur, drain, and add to meat, along with 1 finely chopped onion. Knead the meat, onion and bulgur till well incorporated. Add, spices, and seasoning and knead to incorporate. Push though meat grinder again and grind. Knead again by hand, gradually adding a total of 1-cup cold water until all is well incorporated. When the meat dough gets all sticky but holding on to itself, set aside covered with a damp cloth.

Meanwhile prepare the filling
Add oil to saucepan, and cook the chopped onions and garlic till translucent but not browned. Lower heat to medium, add minced meat & spices and stir for about 15 minutes, or until liquid runs out.

Divide Kubbeh into small egg-sized balls
Now, divide Kubbeh meat dough into small egg-size balls (you can go for any size you prefer: Small, medium or large). Take each ball, and place your index finger in the middle of it in a motion to push the meat towards the sides in order while rotating the ball to make a whole in the middle for filling. Keep the upper bit intact and sealed.

Using index finger make a whole in the middle for filling.
Fill and seal the bottom.
Fill the middles with cooled meat filling about a tsp (depending the size), then seal the bottom by pushing the sides downwards while rotating the ball. Just like with anything you make for the first time, practice makes perfect. Repeat till all the balls are filled. Set aside.

Please note: that you can fry or grill kubbeh before adding it to yoghurt sauce. I prefer not, I add uncooked kibbeh and let it simmer with yoghurt sauce till cooked through. But any method works.

To Prepare Yoghurt Sauce:
In a medium cooking pot, heat oil, add sliced garlic and finely chopped coriander and cook till garlic is translucent but not browned. Add meat broth and let simmer for 2 minutes. Meanwhile, in a blender, blend together yogurt, 1 clove garlic, seasoning and cornstarch till well incorporated. Add yoghurt mix to broth, and stir till thickened. Lower heat and add kubbeh. Simmer for 10 minutes, gently stirring occasionally.

Serve with vermicelli rice. Sprinkle with fresh corianders and black pepper.

A dish so good, that it is worth the extra effort. Nowadays you can buy ready-made kubbeh, to make it easier for you. But nothing beats homemade kubbeh!

Ramadan Mubarak to all of you :)

Would you go for making your own Kubbeh now that you know how it's made? Give it a try it is easier than you think :) Let me know your thoughts, leave me a comment :)