Kibbeh in Laban (yoghurt)
KIBBEH BI LABAN
Prepare one recipe of Kibbeh 'Qrass Mashwieh and one
of cooked laban. Form kibbeh into 18 balls the size of an egg.
Boil one cup of rice until tender. Combine meat balls, rice,
laban and half teaspoon each of crushed garlic, salt and dried
mint which have been fried lightly in samneh. Simmer gently
first on medium fire and later on a low fire as the sauce thickens.
Add salt to taste. Serve with rice. Serves 6.
(From Food from the Arab World Marie
Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)