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Kibbeh Laban

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Mediterranean-inspired Kibbeh laban served in yoghurt sauce.

COOKS IN 1 hour


3 cups Mazoon Dairy Yoghurt
1 ½ tablespoon cornstarch
2 tablespoons extra virgin olive oil
1 large chopped clove garlic
2 tablespoons parsley, finely chopped
1 tablespoon fresh mint
12 uncooked arras kibbeh balls


  1. Warm Mazoon Dairy Yoghurt in a heavy pan over medium heat.
  2. Dissolve cornstarch in cold water and whisk the cornstarch mixture into the yoghurt, along with the salt.
  3. Spoon the raw kibbeh balls into the yoghurt and bring it to a boil.
  4. Reduce the heat and simmer for 20 minutes until the kibbeh are cooked through and the yoghurt is slightly thickened.
  5. In a small pan, heat olive oil with garlic and cook just until it is fragrant and warm.
  6. Add parsley and mint, a pinch of salt. Remove the oil from the heat and set it aside until serving.
  7. Serve the kibbeh in bowls topped with yoghurt sauce and garlic and herb oil. Gather around the table with family and friends to enjoy this classic recipe!

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