طريقة تحضير أطيب وأنجح كبة بلبنية Best Kibbeh bi labanieh, Kibbeh with yogurt sauce recipe

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طريقة تحضير اقراص الكبة على الرابط التالي:
• طريقة تحضير اقراص الكب...
مقادير الكبة باللبنية:
2 ليتر ماء مع 2 ملعقة صغيرة ملح لسلق الكبة
مقادير اللبنية:
4 باوند او 2 كيلو لبن (زبادي)
2 ملعقة صغيرة ملح
1/4 كوب (32 غرام) نشا الذرة
2 كوب (480 غرام) ماء لتذويب النشا
1/4 كوب (50 غرام) ارز مصري مغسول
2 كوب (480 غرام) ماء لسلق الارز
مقادير القلية:
1 ملعقة طعام (14 غرام) زبدة
1 ملعقة طعام (15 مل) زيت زيتون
3 فصوص ثوم مهروسين مع ملعقة صغيرة ملح
1 ملعقة صغيرة نعناع يابس
Kibbeh bi Labanieh ingredients:
2 liters water and 2 tsp salt (for cooking the kibbeh)
Kibbeh balls recipe on this link:
• طريقة تحضير اقراص الكب...
4 pounds (or 2 kilo) plain yogurt
2 tsp salt
1/4 cup (32 g) corn starch
2 cups (480 g) water (for dissolving the corn starch)
1/4 cup (50 g) Egyptian rice
2 cups (480 ml) water (for cooking the rice)
1 tbsp (14 g) unsalted butter
1 tbsp (15 ml) extra virgin olive oil
3 cloves minced garlic + 1 tsp salt
1 tsp mint
🌹Instructions🌹
1. Prepare your kibbeh balls.
If you're using frozen kibbeh, take them out of the freezer and place them on a tray at room temperature for one hour before using.
2. In a medium pot, bring 2 liters of water to a boil over high heat. Add salt, then place half of the kibbeh balls in the boiling water. When the water starts boiling again, let the kibbeh cooks for 3 minutes. Transfer to a plate and set aside. Repeat the same process for the rest of the kibbeh.
3. In a small saucepan, bring 2 cups of water to a boil. Add washed rice and cook on low heat, stirring occasionally for 12 minutes. Strain and place in a small bowl. Set aside.
4. Place the yogurt and salt in a large pot. In a measuring cup or a mixing bowl, mix the corn starch and the water until completely dissolved. Add the corn starch mixture to the yogurt and wisk until smooth and well combined.
5. Cook on medium-high heat stirring continuously to bring the yogurt mixture to a full boil. Add half of the cooked kibbeh ball to the yogurt. Let cook for 1 to 2 minutes then remove from the yogurt to a plate. Repeat with the rest of kibbeh and set aside.
Add the cooked rice and stir to combined and let cook on medium heat.
6. Meanwhile, in a small pan on medium heat, sauté garlic and dried mint in butter and oil until fragrance about 1 to 2 minutes. Add to the yogurt and let cook for 2 minutes.
Serve the kibbeh and the labanieh (the yogurt sauce) in two separate serving platters and enjoy.
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