Kibbeh Labanieh
Football-shaped kibbeh balls filled with spiced lamb and pine nuts, poached in a velvety stabilized yogurt sauce with mint and dried chili — one of the most luxurious and distinctively Lebanese dishes in existence.
Cook this with Layla's voice
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
- 1.5 cups fine bulgur (#1)
- 500 g, divided — 300g for shell, 200g for filling ground lamb
- 50 g pine nuts
- 2 medium, divided yellow onion
- 2 tsp seven spice
- 1 tsp cinnamon
- 2 tsp salt
- 1 kg full-fat plain yogurt
- 1 large egg
- 1.5 tbsp dried mint
- 2 tbsp butter
Instructions
- Make the kibbeh filling first: dice one onion and fry in butter until golden, add 200 g ground lamb, break up, cook until browned. Season with 1 tsp seven spice, ½ tsp cinnamon, and salt. Add pine nuts. Cool completely.
- Make the kibbeh shell: rinse and squeeze the bulgur dry. Grate the second onion and squeeze dry. Combine bulgur, 300 g lamb, grated onion, remaining spices, and salt. Knead firmly with ice-cold water, a tablespoon at a time, until the dough is smooth and slightly sticky. Refrigerate 20 minutes.
- Shape the kibbeh: wet your hands. Take a golf-ball-sized piece of shell dough. Cup it in your palm and use your index finger to hollow out a deep cavity, rotating the ball to create an even shell about 5 mm thick.
- Spoon 1 tsp of filling into the cavity. Pinch and press the open end closed, smoothing it into a pointed oval football shape. Place on a tray and refrigerate until all are shaped.
- Stabilize the yogurt: whisk together the yogurt and egg in a heavy pot. Place over medium heat and stir constantly in ONE DIRECTION ONLY with a wooden spoon — do not stop stirring and do not change direction. When the yogurt begins to boil (visible large bubbles), it is stabilized and will not curdle. Reduce heat to very low.
- Gently lower the kibbeh balls into the simmering yogurt sauce one at a time, without stirring. Cook uncovered on the lowest heat 20–25 minutes, occasionally tilting the pot to bathe the kibbeh in sauce.
- In a small pan, melt butter and stir in dried mint. When fragrant, pour over the finished dish.
- Serve immediately over white rice, with extra sauce spooned generously over.
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 Kibbeh Labanieh?
Football-shaped kibbeh balls filled with spiced lamb and pine nuts, poached in a velvety stabilized yogurt sauce with mint and dried chili — one of the most luxurious and distinctively Lebanese dishes in existence.
Where is Kibbeh Labanieh from?
Kibbeh Labanieh comes from Lebanese Mountains. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Kibbeh Labanieh vegetarian?
No — as written, Kibbeh Labanieh 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 seven spice in Kibbeh Labanieh?
The seven spice called for here is part of the traditional recipe and gives Kibbeh Labanieh 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 Kibbeh Labanieh?
In a Lebanese mains spread, Kibbeh Labanieh 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 Kibbeh Labanieh 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.