Kibbeh Soup (Middle East)
Kibbeh Soup, also known as “Kibbeh bi Laban,” is a comforting Middle Eastern dish combining tangy yogurt with tender kibbeh balls. Originating from the Levantine region, this soup is a celebration of flavor and texture.
The rich yogurt base pairs beautifully with the spiced meat-stuffed bulgur shells, making it a perfect choice for chilly evenings or festive gatherings. It’s a culinary masterpiece that balances simplicity with sophistication, perfect for impressing guests or indulging in a warm, hearty meal.
Ingredients
For the Kibbeh:
1 cup bulgur wheat
½ lb (250g) ground beef or lamb
1 small onion, finely chopped
1 tsp allspice
½ tsp cinnamon
½ tsp black pepper
Salt to taste
1–2 tbsp cold water, as needed
For the Filling:
½ lb (250g) ground beef or lamb
1 small onion, finely diced
2 tbsp pine nuts (optional)
1 tsp allspice
½ tsp cinnamon
Salt and pepper, to taste
1 tbsp olive oil
For the Soup:
4 cups plain yogurt
1 egg
2 tbsp cornstarch
3 cups water or chicken stock
1 tbsp dried mint
2 garlic cloves, minced
2 tbsp butter or olive oil
Salt, to taste
How to Make Kibbeh Soup
Step 1: Prepare the Kibbeh Dough
Rinse the bulgur wheat in cold water, drain, and let it sit for 10 minutes until softened.
In a food processor, combine the bulgur, ground meat, onion, and spices. Pulse until the mixture forms a smooth, pliable dough.
If the mixture feels dry, add cold water one tablespoon at a time to achieve the desired consistency. Cover and set aside.
Step 2: Prepare the Filling
Heat olive oil in a pan over medium heat. Add the onion and sauté until translucent.
Stir in the ground meat and cook until browned.
Add pine nuts (if using), allspice, cinnamon, salt, and pepper. Cook for another 2–3 minutes. Remove from heat and let cool.
Step 3: Shape the Kibbeh Balls
Take a small amount of the kibbeh dough (about the size of a walnut) and roll it into a ball.
Use your thumb to make a small indentation in the ball, shaping it into a hollow shell.
Fill the cavity with a small amount of the prepared meat filling, then carefully seal and roll it back into a smooth ball. Repeat until all the dough and filling are used.
Step 4: Prepare the Soup Base
In a large pot, whisk together yogurt, egg, cornstarch, and water or stock until smooth.
Place the pot over medium heat, stirring constantly to prevent the yogurt from curdling.
Bring the mixture to a gentle simmer and season with salt.
Step 5: Cook the Kibbeh Balls
Gently add the prepared kibbeh balls to the simmering yogurt soup.
Cook for 10–15 minutes, ensuring the kibbeh is fully cooked and tender. Stir occasionally to prevent sticking.
Step 6: Add the Aromatic Topping
In a small skillet, heat butter or olive oil over medium heat. Add minced garlic and dried mint, sautéing until fragrant.
Pour this aromatic mixture into the soup and stir well.
Step 7: Serve
Ladle the soup into bowls and garnish with fresh mint or a drizzle of olive oil. Serve warm with pita bread or a side of rice.
Chef’s Notes
Consistency Tip: If the yogurt soup becomes too thick, thin it out with a little warm water or stock.
Curdling Prevention: Always stir the yogurt mixture constantly while heating to prevent curdling.
Make-Ahead Option: Prepare and freeze the kibbeh balls in advance for quicker meal preparation.
Vegetarian Version: Replace the kibbeh filling with spiced lentils or chickpeas for a vegetarian twist.
Customization: Adjust the spices to suit your taste preferences or regional variations.
Nutrition Information (Per Serving)
Calories: 350
Protein: 20g
Carbohydrates: 25g
Fat: 18g
Fiber: 3g
Sodium: 400mg
Calcium: 120mg
(Note: Nutritional values are approximate and may vary based on ingredients and serving sizes.)
Enjoy the rich flavors of Kibbeh Soup, a dish that combines heritage and heartiness in every bite!