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Kibbeh Labanieh

A cooked Middle Eastern laban (yogurt sauce) with baked kibbeh and toasted nuts.
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Course: Main Course
Cuisine: Middle Eastern
Keyword: middle eastern, beef
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 6 people
Calories: 480kcal
Author: Farah Abumaizar


For the laban yogurt sauce:

  • handful fresh cilantro or coriander, finely chopped
  • 6 garlic cloves, minced
  • 4 cups full fat yogurt see notes, 1000 g or 2 lb
  • 1 egg
  • 1 heaped tbsp cornstarch cornflour (2 tbsp if you want a thicker sauce)
  • 1 tsp salt

For the kebbe:

  • 20-24 pieces ready frozen kebbe, no need to thaw
  • 2 tbsp vegetable oil

To garnish:

  • toasted pine nuts or almond slivers
  • handful chopped cilantro or coriander


For the yogurt sauce:

  • Heat a small skillet over medium high heat, and sauté the chopped coriander and crushed garlic with a pinch of salt until the garlic has just turned golden. Set aside.
  • Mix the cornstarch with just a splash of cold water to create a paste.
  • Using a blender or immersion blender, blend together the yogurt, the egg, the cornstarch paste, and the salt until well combined.
  • Pour yogurt mixture into a heavy saucepan over medium heat and immediately start whisking. Keep whisking and don’t stop or the sauce will separate. After 8-10 minutes or so, the sauce will begin to boil and as soon as that happens take it off the stove.
  • Add the fried garlic and coriander mix, stir and taste for seasoning.

For the kebbe:

  • Heat oven to 400 F. Lightly oil a baking sheet then place frozen kebbe onto the baking sheet, no need to defrost. Drizzle with additional oil and toss to combine. Bake 20-30 minutes until golden brown and crisp, turning over halfway through.

To assemble:

  • I like to add the kebbe to the yogurt sauce just before eating, because I still like the kebbe to be a little crispy. Traditionally, you'd add it to the yogurt sauce and heat for a few minutes to let the kebbe get a little soft, so do whichever you prefer!
  • Garnish with fresh chopped coriander and toasted pine nuts or almonds, see notes. Serve with Egyptian rice or vermicelli rice, recipe linked in the notes below.



Storing Leftovers: Leftovers can be stored for 3-4 days tightly covered
You can find the Egyptian rice recipe linked here.
For vermicelli rice, click here.
Tried this recipe?Mention @everylittlecrumb or tag #everylittlecrumb!


Calories: 480kcal