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Kibbeh-Tortellini with Yogurt (Shish Barak labaniyah) Recipe

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This recipe for Kibbeh-Tortellini with Yogurt (Shish Barak labaniyah) is from Zouka's Middle Eastern Cuisine and Beyond , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Use the basic Stuffed Kibbeh recipe. Always make it ahead and keep it frozen so it's ready for you any time.

(Ingredients and Recipe for the Yogurt Soup)
2 lb plain yogurt
3 tbsp cornstarch
1/4 cup Carolina rice short grain rinsed and drained
1 tsp dried mint
2 cloves garlic (minced)
1 small bag of tortellini with meat (or follow the Tortellini Recipe in my book)
2 tsp salt or to taste
10 cup water to cook the rice
12 piece kibbeh or how many you want.
Directions:
Directions:
In a large pot, add the rice and water to boil, then lower the heat to medium low Cook until the rice is soft, add water if needed. Pour the yogurt in a blender with salt and cornstarch and blend well. Then slowly add the yogurt to the cooked rice, using a wooden spoon and constantly stir the mixture until it begins to boil and thicken. If too thick, add 1 cup of warm water for the kibbeh to cook.
know turn the heat on medium to let the yogurt boil then
Drop the kibbeh into the yogurt to cook for 5 minutes, stir then add the tortellini.Cook for 10 min to cook with yogurt and stir slowly every few minutes, shut the stove off.
Use a small sauce pan add the butter, garlic, dried mint sauté for 2 min then add it to the yogurt and stir it slowly. Serve it hot.
Number Of Servings:
Number Of Servings:
4 or 5
Preparation Time:
Preparation Time:
1/2 hour

 

 

 

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