Idlib Kibbeh in Sheep's Milk Yogurt Sauce
Torpedo-shaped kibbeh shells cooked directly in a stabilized sheep's milk yogurt sauce fragrant with dried mint and garlic — the Idlib version of kibbeh bil laban, richer and more deeply flavored than its Lebanese or Jordanian counterparts.
Cook this with Amany's voice
All 214 Sofra recipes are free in the app. This one includes Syrian-Arabic voice narration by Amany, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 1½ cups fine bulgur wheat
- 400 g lean lamb, ground twice
- 1 tsp ground allspice
- ½ tsp ground cinnamon
- 1½ tsp salt
- 200 g lamb mince for filling
- 1 medium onion, finely chopped
- 3 tbsp pine nuts
- 1 kg full-fat sheep's milk yogurt (or thick Greek yogurt)
- 1 large egg
- 2 tbsp cornstarch
- 5 cloves garlic cloves, minced to paste
- 2 tbsp clarified butter
- 1 tbsp dried mint
Instructions
- Prepare kibbeh shells as in the Kibbeh Halabi recipe: rinse and dry bulgur, mix with ground lamb, allspice, cinnamon, and salt. Refrigerate 30 minutes.
- Make filling: cook onion in butter until golden, add lamb, break apart and cook through. Add pine nuts. Season.
- Form kibbeh into torpedoes with the filling inside. Refrigerate until ready to cook.
- To stabilize the yogurt sauce: whisk yogurt, egg, cornstarch, and 1 teaspoon salt in a large pot until completely smooth.
- Place the pot over medium heat, stirring constantly in one direction with a wooden spoon. The sauce will liquefy then slowly thicken. When it reaches a gentle simmer (do not boil), reduce to low heat.
- Gently lower the raw kibbeh into the simmering yogurt sauce. They will cook in the sauce for 20 minutes. Do not stir — only tilt the pan gently.
- Meanwhile, fry the garlic paste in clarified butter until fragrant but not browned, about 1 minute. Pour this garlic butter directly into the sauce.
- Remove from heat. Crush dried mint between your palms and scatter over the sauce.
- Serve from the pot into wide shallow bowls, with rice.
Hear every step in Syrian-Arabic
Amany 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 Idlib Kibbeh in Sheep's Milk Yogurt Sauce?
Torpedo-shaped kibbeh shells cooked directly in a stabilized sheep's milk yogurt sauce fragrant with dried mint and garlic — the Idlib version of kibbeh bil laban, richer and more deeply flavored than its Lebanese or Jordanian counterparts.
Where is Idlib Kibbeh in Sheep's Milk Yogurt Sauce from?
Idlib Kibbeh in Sheep's Milk Yogurt Sauce comes from Idlib Syrian. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Idlib Kibbeh in Sheep's Milk Yogurt Sauce vegetarian?
No — as written, Idlib Kibbeh in Sheep's Milk Yogurt Sauce 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 Idlib Kibbeh in Sheep's Milk Yogurt Sauce?
The ground allspice called for here is part of the traditional recipe and gives Idlib Kibbeh in Sheep's Milk Yogurt Sauce 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 Idlib Kibbeh in Sheep's Milk Yogurt Sauce?
In a Syrian mains spread, Idlib Kibbeh in Sheep's Milk Yogurt Sauce 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 Idlib Kibbeh in Sheep's Milk Yogurt Sauce 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.