Kibbeh with yogurt sauce is such a luscious way to prepare Lebanese kibbeh. The little kibbeh balls, or arras kibbeh, are poached in laban or yogurt which is seasoned with lots of dried mint. Topping the kibbeh with yogurt sauce with garlicky olive oil infused with fresh parsley and mint is sophisticated, beautiful, and delicious.

SERVINGS: 4 TO 6 SERVINGS | RECIPE BY: MAUREEN ABOOD

INGREDIENTS

6 cups laban, or plain whole milk yogurt
2 1/2 tablespoons cornstarch
3 tablespoons cold water
1 1/2 tablespoons crushed mint salt or crushed dried mint + pinch of kosher salt
1 tablespoon freshly squeezed lemon juice
1/2 recipe uncooked arras kibbeh balls, at room temperature
2 tablespoons extra virgin olive oil
1 large clove garlic, minced or grated
2 tablespoons flat-leaf parsley, finely chopped
1 tablespoon fresh mint, finely chopped (handful of leaves)
Kosher salt, to taste

INSTRUCTIONS

1. In a large heavy saucepan, begin to warm the laban over medium heat.

2. In a small bowl, dissolve the cornstarch in the cold water. Whisk the cornstarch mixture into the yogurt, along with the crushed dried mint, salt, and lemon juice.

3. Spoon the raw kibbeh balls into the yogurt, bring it to a boil, and then reduce the heat and simmer until the kibbeh are cooked through and the yogurt is slightly thickened, about 20 minutes.

4. While the kibbeh cooks, make the herb-garlic oil. In a small skillet, warm the olive oil over medium low heat. Add the garlic and cook just until it is fragrant and warm, about 1 minute. Add the parsley and mint, a pinch of salt, and warm that for 30 seconds. Remove the oil from the heat and set it aside until serving.

5. Serve the kibbeh in warmed soup bowls, placing a few of the kibbeh balls (the number per bowl depends on the size of the balls), along with a ladle full of the yogurt sauce. Drizzle each with the herb-garlic oil.