Kebab bel Laban

Kebab bel Laban Recipe - A Delicious Arabian Dish

Region / culture: Arabia | Preparation time: 20 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Kebab bel Laban is a delicious Middle Eastern dish made with tender lamb meatballs cooked in a creamy yogurt sauce. This dish is bursting with flavor and is sure to be a hit at your next dinner party or family meal.

History

Kebab bel Laban has its origins in the Middle East, where it is a popular dish enjoyed by many. The combination of tender lamb meatballs and creamy yogurt sauce creates a unique and delicious flavor profile that is loved by all who try it.

Ingredients

2 lb (907 g) ground beef or lamb
0.5 bundle of parsley or dill (finely chopped)
1 tsp ground cumin
3 tbsp corn oil
2 medium-sized onions
1 tsp ground black pepper
1 cup yogurt
salt

How to prepare

Peel and finely grate the onion. Add it to the meat along with the parsley, half of the salt, and the pepper.
Using wet hands, thoroughly mix the ingredients and shape them into small balls.
Heat the oil in a pan and add the kebab balls. Place the pan over low heat.
Cover the pan and let it cook for fifteen minutes until the meat juices have reduced, leaving only oil.
In a separate bowl, mix the yogurt with the remaining salt and pepper.
Arrange the kebabs on a serving dish, pour the yogurt on top, and serve hot.

Variations

You can use ground beef or chicken in place of lamb for a different flavor profile.
Add chopped mint or cilantro to the yogurt sauce for a fresh and herby twist.

Cooking Tips & Tricks

Make sure to finely grate the onion for the meatballs to ensure that it is evenly distributed throughout the mixture.

- Use wet hands when shaping the meatballs to prevent them from sticking to your hands.

- Cook the meatballs over low heat to ensure that they are cooked through evenly and remain tender.

- Be sure to let the meat juices reduce before adding the yogurt sauce to the dish.

Serving Suggestions

Serve Kebab bel Laban with rice, pita bread, or a fresh salad for a complete and satisfying meal.

Cooking Techniques

Cooking the meatballs over low heat ensures that they are cooked through evenly and remain tender.

Ingredient Substitutions

You can use Greek yogurt in place of regular yogurt for a thicker and tangier sauce.

Make Ahead Tips

You can prepare the meatballs ahead of time and refrigerate them until ready to cook.

Presentation Ideas

Garnish the dish with a sprinkle of paprika or chopped parsley for a pop of color.

Pairing Recommendations

Serve Kebab bel Laban with a side of hummus, tabbouleh, or grilled vegetables for a complete Middle Eastern meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

300 per serving

Carbohydrates

5g per serving

Fats

20g per serving

Proteins

25g per serving

Vitamins and minerals

This dish is rich in iron, zinc, and vitamin B12.

Alergens

This dish contains dairy (yogurt) and may not be suitable for those with dairy allergies.

Summary

Kebab bel Laban is a protein-rich dish that is also a good source of healthy fats and essential vitamins and minerals.

Summary

Kebab bel Laban is a delicious and flavorful Middle Eastern dish that is sure to impress your family and friends. With tender lamb meatballs cooked in a creamy yogurt sauce, this dish is a true crowd-pleaser. Enjoy it with rice, pita bread, or a fresh salad for a complete and satisfying meal.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. The rich and creamy yogurt sauce paired with the tender chunks of meat on a skewer looked absolutely divine. I had always been a fan of Middle Eastern cuisine, so I was eager to add this dish to my repertoire.

I first came across the recipe for Kebab bel Laban when I was visiting my friend Fatima in Lebanon. Fatima was an incredible cook and always had a new recipe up her sleeve to share with me. As soon as I tasted her Kebab bel Laban, I knew I had to learn how to make it myself.

Fatima graciously invited me into her kitchen and showed me step by step how to prepare the dish. She explained that the key to a delicious Kebab bel Laban was in the marinade for the meat. She used a combination of yogurt, garlic, lemon juice, and a blend of Middle Eastern spices to create a marinade that was both tangy and flavorful.

After marinating the meat for several hours, Fatima threaded the chunks onto skewers and grilled them until they were charred and juicy. The final touch was to drizzle the kebabs with a generous amount of homemade yogurt sauce and serve them alongside fragrant rice and a fresh salad.

As I watched Fatima cook, I made mental notes of each step and ingredient she used. I knew that once I returned home, I would recreate this dish for my family and friends. And that's exactly what I did.

Back in my own kitchen, I gathered all the ingredients I needed to make Kebab bel Laban. I marinated the meat, threaded it onto skewers, and grilled it to perfection. The aroma that filled my kitchen was intoxicating, and I couldn't wait to taste the finished dish.

When I finally sat down to eat, I closed my eyes and savored each bite of the tender kebabs smothered in creamy yogurt sauce. The flavors transported me back to Fatima's kitchen in Lebanon, and I couldn't help but smile at the memory of learning this recipe from her.

Over the years, I have made Kebab bel Laban countless times for my family and friends. Each time, it is met with rave reviews and requests for the recipe. I'm always happy to share the story of how I learned to make this dish and how it has become a staple in my own kitchen.

As I continue to explore new recipes and techniques in the kitchen, I am grateful for the knowledge and inspiration that I have gained from friends like Fatima. Cooking is not just about following a recipe, but about the stories and memories that come with each dish. And for me, Kebab bel Laban will always hold a special place in my heart as a reminder of the time I spent learning and creating in a friend's kitchen in Lebanon.