INGREDIENTS:

500 g (16 oz) ground lean beef or lamb
2 ½ cups fine burghul
1 medium onion, finely chopped
1 tspn salt
¼ tspn ground black pepper cold water for kneading
½ tspn ground allspice
½ tspn ground cinnamon
500 g (16 oz)minced meat
1 large onion, finely chopped
1 tspn salt
¼ cup fried pine nuts
¼ tspn ground black pepper

Yoghurt mixture:
2 kg (64 oz) yoghurt
2 tbls cornflour
1 tspn salt
¼ cup short grain rice
3 cloves garlic, crushed
1 cup finely chopped fresh coriander
¼ cup shortening or butter
1 cup water (for rice)
1 egg, beaten

  

PREPARATION:

Prepare Kibbi balls.
Bake in an oven for 10 minutes.
Prepare cooked yoghurt.
In the meantime boil rice in water for 25 minutes. Stir into boiling yoghurt.
Add Kibbi balls one by one (don't stir). Cook for 10 minutes over medium heat.
Fry garlic and coriander till fragrant. Add to Kibbi mixture. Cook for 3 minutes. Pour in large bowls.
Serve hot or cold.

Note: you can fry kibbi balls instead of baking it before adding it to cooked yoghurt.

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