Kibbeh Bil Laban and Vermicelli Rice (Serves 2-3)

Description

Cooking Instructions:

1. In a pot, boil 1l of water. Once it reaches a boil, add bay leaves, cinnamon stick let boil for 3 minutes. Next, add the Kibbeh into the pot and let cook for 10 minutes or until fully cooked through.

Laban Sauce

1. In a Pot add the yoghurt, salt, corn starch, 200ml water, white pepper, chicken stock powder and mix well.
2. Place the pot in a cooker and keep stirring until the yoghurt reaches a boil.
3. Add the cooked Kibbeh and let boil for 5 minutes.
4. Remove from heat and keep aside.

Garnish

1. In a pan, sauté the pine seeds, mint, and garlic.

Vermicelli Rice

1. Wash the rice well and set it aside.
2. In a saucepan, heat the ghee, add the vermicelli and stir until golden in color.
3. Remove the saucepan from the heat for a few seconds, adding the 700ml of water, the salt and white pepper. Return to the heat.
4. Once the water comes to a boil, add the rice and let the mixture boil for about 10 minutes until the rice grains are cooked.