Use my recipe for arras kibbeh, which are stuffed with househ (sautéed meat and onions with pine nuts), or use the mint-stuffed kibbeh balls in my cookbook, or even simple unstuffed kibbeh meatballs. Make the kibbeh balls any size you like; the ones I used for the photos above are quite large at 3- to 4-inches long. To make a larger batch of kibbeh in laban, simply double or triple the yogurt mixture to accommodate the amount of kibbeh balls you have.
1tablespoonfresh mint, finely chopped (handful of leaves)
Kosher salt, to taste
Instructions
In a large heavy saucepan, begin to warm the laban over medium heat.
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.
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.
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.
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.