Loading ...Succulent Meatballs Swimming in Yogurt - Kabab bil Laban
By: Habeeb Salloum/Arab America Contributing Writer
Cooks from the Greater Syria area to the Indian sub-continent and much of Central Asia often use yogurt in their meat dishes. This Saudi Arabian dish is a fine example of how yogurt and meat together make a delightful treat.
The ingredient baharat is a mixture of spices that can be purchased in packages from any grocery store that sells Arab cooking ingredients. It is the ‘allspice’ of the eastern Arab world. Baharat can be replaced by any regional allspice but the traditional mixture is always the best.
Serves 4
1-pound lean ground beef
1 onion, minced or grated
2 cups finely chopped fresh parsley leaves
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground coriander
1/4 teaspoon baharat
1/8 teaspoon ground red pepper (cayenne)
4 tablespoons olive oil
1 cup plain yogurt mixed with 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 2 cloves garlic, smashed
In a mixing bowl, combine the meat, onion, parsley, cumin, salt, pepper, coriander, Baharat and the ground red pepper (cayenne) then mix thoroughly and shape into small walnut size meatballs and set aside.
In a medium-sized skillet, heat the oil then add the meatballs and cover. Turn heat to low and cook for 25 minutes, gently stirring a number of times and adding a little more oil if needed. Arrange the meatballs on a serving platter then spread the yogurt on top and serve immediately.
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