Kibbeh bil Laban (Kibbeh in Yogurt Sauce)
A beloved Levantine classic: Chef Noor stabilises the yogurt with starch so it simmers without splitting, seasons it with garlic, fresh coriander and stock, then lets the fried kibbeh soak in the warm sauce just long enough to stay crisp inside their tangy blanket.
How to Prepare
Whisk the yogurt with the starch in a pot until completely smooth.
Place over medium heat, stirring constantly in one direction until it comes to a gentle boil.
Add the stock cube and salt and keep stirring until the sauce thickens slightly.
In a small pan, sauté the garlic with the fresh coriander until fragrant, and stir it into the yogurt.
Drop in the fried kibbeh and simmer gently for 5 minutes so they drink in the sauce.
Serve hot over vermicelli rice, topped with toasted pine nuts.
Stir the yogurt in one direction only and never walk away — that is the whole secret to a silky sauce that does not curdle.