Kibbeh in yogurt
Kibbeh in yogurt
6 servings
Ingredients
- 18 Adonis large kibbeh balls
- 2 jars of Phoenicia plain yogurt (1.5 kg)
- 2 tbsp of cornstarch
- 2 cloves of garlic
- 1/2 bunch of coriander
- 1 tbsp of neutral oil
- 1 tsp of dried mint
- Salt
Preparation
- Add the yogurt to a saucepan.
- Dissolve the cornstarch in cold water and mix with the yogurt.
- Bring to a boil while whisking regularly.
- Add the kibbeh balls, crushed garlic and dried mint.
- Simmer for 10 minutes then remove from heat and let cool.
- Chop the coriander and fry in oil. Sprinkle the dish with coriander.
