Kibbeh with yogurt sauce


For 4 people

  • To prepare the kibbeh paste:
  • Lean beef - 500 g
  • Fine bulgur soaked in water for 30 minutes - 250 g
  • Black pepper - 1 teaspoon
  • Cumin - 1 teaspoon
  • Halved onion - 1
  • Salt - 1 teaspoon
  • To prepare the filling:
  • Minced meat - 250 g
  • Pine nuts - 2 tablespoons
  • Thinly chopped onion - 1
  • Olive oil - 1 tablespoon
  • Ground cinnamon - 1 ½ teaspoons
  • Chili pepper - ½ teaspoon
  • To prepare the yogurt:
  • Yogurt - 4 cups
  • Starch dissolved with a little water - 4 tablespoons
  • Salt - 1 teaspoon
  • To garnish:
  • Dried mint - 2 teaspoons
  • Toasted pine nuts - 1 teaspoon


To prepare the kibbeh: chop the meat using Moulinex’s La Moulinette Force chopper.

Mix the meat with bulgur in a bowl then season with salt, black pepper and cumin.

Knead the ingredients with your hands until well-combined.

To prepare the filling: in a medium pan, toast the pine nuts for 5 minutes and put aside in a dish.

In the same pan, heat 1 tablespoon of olive oil and put the onions until tender.

Add the meat with the spices and cook the mixture until done.

Remove the filling from heat and add pine nuts then leave aside to cool.

Form a medium-sized ball from the kibbeh paste and roll it on the palm of your hand.

Make a hole in the middle of the ball and fill it with the meat mixture then seal.

Repeat with the remaining kibbeh paste.

Put the kibbeh aside.

To prepare the yogurt sauce: put the yogurt in a pot over medium heat. Add the starch and mix.

Season with salt and stir frequently until it starts boiling.

Add the kibbeh to the yogurt sauce and leave to simmer for 10 minutes until the kibbeh float on top.

Garnish with dried mint and pine nuts. Serve hot with vermicelli rice.