Kibbeh in yoghurt needs firm pieces and sauce suited to gentle finishing. Hot-looking sauce does not guarantee large or frozen kibbeh is cooked inside. Make similar sizes and leave room for movement without breakage.
Ingredients
For four portions, prepare 12–16 medium kibbeh with a bulgur-and-meat shell and cooked filling, 800 g pasteurised yoghurt and one tablespoon cornflour dissolved in a little water. Add two garlic cloves, dried mint or coriander, salt and hot water to adjust consistency.
If making kibbeh, follow a clear recipe and record meat and bulgur quantities. For ready-made pieces, follow product instructions: some are intended for frying, others for cooking in yoghurt, with different preparation requirements.
Preparing pieces and sauce
Keep kibbeh cold until use and check sealing and cracks. Depending on your recipe, gently poach in water or suitable stock until set and cooked before transferring to yoghurt. Avoid vigorous boiling that knocks pieces against the pot.
Whisk yoghurt and dissolved cornflour smooth and heat gradually while stirring. Add a little water if too thick, as bulgur can absorb sauce. Taste salt before adding salted stock.
Combining and checking doneness
Transfer gently into sauce and cook on low heat until thoroughly hot and done. Portions containing raw meat must reach at least 71°C. Previously cooked, chilled kibbeh needs 74°C at the centre when reheated.
Add garlic and herbs moderately and serve once the texture settles. Prolonged boiling in thick sauce can over-soften kibbeh and thicken it further. Prepare quantities suited to service time and keep components separate when your plan allows.
Is kibbeh in yoghurt the same as shish barak?
No. Some versions share yoghurt sauce, but kibbeh has a bulgur-and-meat shell, while shish barak uses flour dough. Ingredients, preparation and cooking times differ; instructions are not directly interchangeable.
Related products from ALRAQI MEATS
Beef Mince - 1 kg, or Local Naimi Lamb Mince - 1 kg. Check the product page for weight, ingredients and cutting options before ordering. Choose a cut suited to the cooking method; a boneless or mixed-meat label alone does not guarantee suitability for quick cooking.
Further guidance
Safe minimum cooking temperatures, Refrigerated food storage.