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Friday, 2 March 2012

Non-Lent Friendly Kebbeh

Going back a couple of Sundays, I announced my lent story (read Marfaa). 

One of what I ate that Sunday that is white and creamy is Kebbeh Labnieh. It seemed to have caught many's attention and some are asking for the recipe. So here it is.

The base is yogurt and Alleyeh.

Freshly made yogurt (recipe at Home Made Yogurt) and freshly made Alleyeh (recipe at Lebanese Stews Series).

The yogurt is cooked with 2 Tbs corn starch, water = 1/2 the amount of yogurt and 2 tsp salt.

When yogurt comes to a boil, 1/2 cup soaked Arborio rice is added, stirring constantly until rice is cooked. 

Add 1 to 2 Tbs Alleyeh, throw in the cooked Football Kebbeh, and enjoy at room temperature.

I just love this meal.

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