Kibbi Balls In Yogurt Recipe

Summary

Cooking Time1 Hr 0 MinDifficulty LevelEasy
Health IndexAverageServings8
CuisineAsianCourseAppetizer
MethodBoil

Ingredients

 
1 cup Basic Kibbi Mixture
 
1/2 cup rice, washed and drained
 
2 cups water
 
3 cups yoghurt
 
1 egg white
 
1 teaspoon salt
 
Lemon juice to taste (optional)

Directions

With wet hands, mould the kibbi mixture into small hollow balls about the size and shape of a small egg (see Kibbiyet directions, on this page).
Place the rice and water in a saucepan and bring quickly to the boil.
Lower heat to simmer, cover, and cook until rice is nearly tender and most of the water is absorbed.
Beat together the yoghurt, egg white and salt.
Add this mixture to the simmering rice and beat with egg beater.
The mixture should have the consistency of thick soup.
Add more water if necessary.
Bring the mixture back to the boil, stirring occasionally to prevent it sticking to the bottom of the pan.
Stir in the kibbi balls gently and continue to boil for 5 minutes; lower heat and simmer for a further 5 minutes.
Turn off the heat and cover saucepan.
Allow to stand for 5 minutes before serving.
If a more tart flavour is required, add lemon juice to taste before serving.

Questions, Comments and Reviews

The content of this field is kept private and will not be shown publicly.
Quantcast