Kibbeh labanieh

Ingredients

As I list them in the video description.

Soup

• 3 kg plain yogurt
• 1 glass of rice, well rinsed
• 3 glasses of water to cook the rice
• 1 head of garlic, crushed (about 9 cloves)
• 2 tbsp butter
• 1 egg white
• 2 tbsp cornstarch
• ½ cup water to dissolve the cornstarch
• 2 tbsp dried mint
• Salt to taste

Kibbeh

• 1 kg lean beef, ground twice
• 1 kg fine bulgur, rinsed and well drained
• ½ medium onion
• 2 tbsp flour
• Salt to taste
• 1 cup ice water to wet your hands

Kibbeh filling

• ½ kg butter
• 4 onions, grated
• 2 tbsp lard
• 4 tbsp dried mint
• 1 tbsp cinnamon
• 1 tbsp pepper

How it's made, in short

1. Make the stuffed kibbeh ahead of time (I keep mine ready in the freezer).
2. Cook the rice with three glasses of water so it is very soft.
3. Blend the yogurt with a little water into a light cream and heat it over medium, stirring constantly.
4. Boil the kibbeh in water until they float, and add the rice to the soup.
5. Fry the garlic in butter, add it to the soup with the mint, then the kibbeh; cook about 10 more minutes.

Watch the video to see every step.