Bekaa Yogurt Kibbeh
Poached kibbeh balls simmered in a sauce of Bekaa sheep's milk yogurt. The Bekaa version is tangier and richer than the mountain counterpart because it uses sheep's milk yogurt, which has higher fat content and a pronounced barnyard depth.
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All 214 Sofra recipes are free in the app. This one includes Lebanese-Arabic voice narration by Layla, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 500 g lean lamb, minced twice
- 200 g fine bulgur
- 1 medium yellow onion
- 1.5 tsp salt
- 1 tsp ground allspice
- 0.5 tsp ground cinnamon
- 0.5 tsp ground black pepper
- 1 kg sheep's milk yogurt (or full-fat Greek yogurt)
- 1 whole egg
- 2 tbsp cornstarch
- 1 tbsp dried mint
- 4 cloves, crushed garlic cloves
- 2 tbsp butter
Instructions
- Soak the bulgur in cold water for 15 minutes, then drain and squeeze out excess moisture in a kitchen towel.
- Combine the minced lamb, bulgur, grated onion, salt, allspice, cinnamon, and pepper. Knead by hand for 8 minutes until the mixture becomes a smooth, homogeneous paste. Refrigerate 20 minutes.
- Shape the kibbeh into oval balls about the size of a large egg, wetting your hands frequently to prevent sticking. You should get about 20–22 pieces.
- Bring a large pot of lightly salted water to a gentle simmer. Poach the kibbeh balls in batches for 12 minutes. They will float when nearly done. Remove with a slotted spoon and set aside.
- To prepare the yogurt sauce: whisk the yogurt with the egg and cornstarch until completely smooth. Pour into a heavy-bottomed pot.
- Over medium heat, stir the yogurt constantly in one direction until it comes to a very gentle boil. Do not stop stirring or the yogurt will curdle. This takes 10–12 minutes.
- Once the sauce is stable and slightly thickened, add the crushed garlic and dried mint. Season with salt.
- Gently slide the poached kibbeh into the yogurt sauce. Simmer on very low heat for 10 minutes, stirring occasionally.
- In a small pan, brown the butter and pour over the dish just before serving.
- Serve with plain white rice.
Hear every step in Lebanese-Arabic
Layla narrates this recipe step by step. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Bekaa Yogurt Kibbeh?
Poached kibbeh balls simmered in a sauce of Bekaa sheep's milk yogurt. The Bekaa version is tangier and richer than the mountain counterpart because it uses sheep's milk yogurt, which has higher fat content and a pronounced barnyard depth.
Where is Bekaa Yogurt Kibbeh from?
Bekaa Yogurt Kibbeh comes from Lebanese Bekaa. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Bekaa Yogurt Kibbeh vegetarian?
No — as written, Bekaa Yogurt Kibbeh includes meat, fish, or meat-based stock, so it is not vegetarian. See the ingredient list for the specific ingredients used.
What can I use instead of ground allspice in Bekaa Yogurt Kibbeh?
The ground allspice called for here is part of the traditional recipe and gives Bekaa Yogurt Kibbeh its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Bekaa Yogurt Kibbeh?
In a Lebanese mains spread, Bekaa Yogurt Kibbeh is typically served with rice or warm flatbread, a simple salad such as fattoush or tabbouleh, and pickles or yogurt on the side.
Can I make Bekaa Yogurt Kibbeh ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.