Kubbah Labanīyah with a Twist

Ingredients

• For the meatballs: For the meatballs:
• 500g (1.1 lb) ground beef or lamb 500g (1.1 lb) ground beef or lamb
• 1/2 cup bulgur wheat 1/2 cup bulgur wheat
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1/4 cup fresh parsley, finely chopped 1/4 cup fresh parsley, finely chopped
• 2 tablespoons fresh mint, finely chopped 2 tablespoons fresh mint, finely chopped
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice 1/2 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• Salt and pepper to taste Salt and pepper to taste
• For the yogurt sauce: For the yogurt sauce:
• 2 cups plain yogurt 2 cups plain yogurt
• 2 tablespoons cornstarch 2 tablespoons cornstarch
• 2 cups water 2 cups water
• Juice of 1 lemon Juice of 1 lemon
• Salt to taste Salt to taste
• For garnish: For garnish:
• Fresh mint leaves Fresh mint leaves
• Ground sumac (optional) Ground sumac (optional)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 7g
• Carbohydrates (total, sugars): 18g, 6g
• Protein: 28g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the ground meat, bulgur wheat, onion, garlic, parsley, mint, cinnamon, allspice, nutmeg, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small meatballs, about the size of a walnut.
3. 3.
   In a large pot, bring the water to a boil. Gently add the meatballs to the boiling water and cook for about 10 minutes, or until they are cooked through. Remove the meatballs from the pot and set aside.
4. 4.
   In a separate bowl, whisk together the yogurt, cornstarch, and lemon juice until smooth.
5. 5.
   Pour the yogurt mixture into the pot and cook over low heat, stirring constantly, until the sauce thickens.
6. 6.
   Return the meatballs to the pot and simmer for an additional 5 minutes to allow the flavors to meld together. Season with salt to taste.
7. 7.
   Serve the Kubbah Labanīyah hot, garnished with fresh mint leaves and a sprinkle of ground sumac, if desired. Enjoy with rice or flatbread.

Treat your ingredients with care...

• Bulgur wheat — Soak the bulgur wheat in warm water for about 10 minutes before using it in the meatball mixture. This will help soften the wheat and ensure a tender texture in the meatballs.
• Fresh herbs — Finely chop the fresh herbs to release their flavors and aromas. Add them to the meatball mixture just before shaping the meatballs to retain their freshness.

Tips & Tricks

• For a lighter version, you can use Greek yogurt instead of regular yogurt in the sauce.
• If you prefer a thicker sauce, increase the amount of cornstarch slightly.
• To add a smoky flavor, sprinkle a pinch of ground cumin over the meatballs before cooking.
• Serve the Kubbah Labanīyah with a side of fresh salad for a refreshing contrast.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Kubbah Labanīyah hot, allowing the creamy yogurt sauce to envelop the tender meatballs. Accompany it with fluffy rice or warm flatbread to soak up the delicious sauce.

Presentation advice

Present the Kubbah Labanīyah in a deep serving dish, allowing the creamy sauce to be showcased. Garnish with fresh mint leaves and a sprinkle of ground sumac for a pop of color and added flavor.