I don’t think I need to make any more introductions about my beloved kibbeh!
If you have been here long enough you already notice how much I love kibbeh in all it’s shapes and stuffings; for that reason I am always working on creating more and more interesting recipes with kibbeh but with new twists every time.
Today’s recipe is a Russian twist to our beloved cute little kibbeh balls. This recipe combines two authentic delicious recipes in one; I must say it is amazing!
Crispy traditional stuffed kibbeh balls with a creamy rich sauce and some vermicelli rice aside, I do not think anyone can not fall in love with this combo.
We all know and love the traditional Russian beef stroganoff with the creamy brown sauce and we all also know the traditional stuffed kibbeh balls that are usually served fried as appetizer or cooked in a yoghurt gravy as a main course. This recipe is a combo of both, crispy kibbeh bathed in creamy stroganoff rich sauce, perfection!
It is a quick and easy recipe; you can prepare the kibbeh balls in advance and store in the freezer. I always have small stuffed kibbeh in the freezer ready to cook in no time.
And the sauce is very easy to cook with minimal simple ingredients. In less than 30 minutes you will have the most delicious and rich main course to put on table.
Few notes:
- You can fry or bake the kibbeh, as you like but for me I always air-fry my kibbeh balls
- If you don’t know how to make or don’t have enough time or energy to prepare the kibbeh balls don’t worry, most grocery stores have them now in the freezer sections, and if you live in a Arabic or middle-eastern country you can find some prepared in butchery shops.
- For the sauce you will notice I used sour cream to keep the sauce rich and tangy like the original Russian recipe but if you happen to have milk or cooking cream instead you can still do this recipe.
- I shared with you the best version but do not be afraid to experience and add your personal touches.
don’t forget to check my other amazing Kibbeh recipes to explore more the Lebanese cuisine with a modern twist !
Kibbeh Stroganoff with Lebanese vermicelli rice
Ingredients
- 20 pieces kibbeh stuffed balls **
For the stroganoff sauce:
- 1 tbsp grape seed oil
- 1 tbsp butter grass-fed
- 1 medium onion cut into wings
- 250 g fresh mushrooms thickly sliced
- 1 clove garlic minced
- 1 tbsp flour
- 1 cup beef broth *
- ½ cup sour cream *
- 1 tbsp Worcestershire sauce
- ½ tsp Dijon mustard
- 1 tsp sweet paprika
- ½ tsp sweet pepper
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp white pepper
- ¼ tsp nutmeg
Instructions
- Step 01: Start by cooking the kibbeh balls. I usually cook my kibbeh balls in the air-fryer or bake in the oven for a healthier version, but you can also fry them if you like. To cook in air-fryer: spray the air-fryer pan wit some oil , lay the kibbeh balls in the pan and set it to high level or level 4 for 15 minutes flipping mid-time , until they are deep golden brown and crispy. To cook in oven: arrange the kibbeh balls in a single layer on a baking sheet, spray or brush with some oil and bake in a 200 C◦ preheated oven for 30 minutes or until deep golden brown.
- Step 02: while the kibbeh balls is cooking, we prepare the stroganoff sauce. Heat the oil on medium-high heat in a deep pan, add the onions and sautée for 2 minutes, add the mushroom and keep stirring for 5 minutes until the mushroom liquid has evaporated, sprinkle the white pepper and nutmeg and mix , keep cooking until onions and mushroom are soft and lightly browned. Add the garlic and stir for a minute until you smell the garlic.
- Step 03: add the butter and mix it through until the butter is fully melted. Add the flour and mix it through till everything is coated, and no flour clumps left. Lower the heat and Add the broth and mix it through scraping the bottom to clean it.
- Step 04: stir few tbsp of the sauce into the sour cream and mix it to temper it so it does not curdle when we add it to the pan. Than add the sour cream to the pan while stirring constantly, simmer for couple of minutes until the sauce is slightly thickened.
- Step 05: stir in the Worcestershire sauce, Dijon mustard, sweet paprika, sweet pepper, salt and black pepper. Continue simmering until sauce is creamy. Add the kibbeh balls to the pan and bring just to simmer or until the kibbeh is heated through. Serve on top of some vermicelli rice and enjoy!
Notes
- For the kibbeh balls: I always make the kibbeh beforehand in big batches and store in freezer to use whenever I need. Making kibbeh balls is a messy long process but it is totally worth it to make at home but you can still easily find store bought kibbeh balls in the freezer section in the grocery store or the local butchery shop you usually buy from. The good thing about making the kibbeh beforehand tat you can cook it directly from frozen with no need to thaw. The kibbeh balls are a dough made from minced meat, burghul, and some middle eastern spices. stuffed with fried minced beef, onions, pine nuts and same middle eastern spices, I will share with you soon my own recipe if you like.
For the beef broth: you can make this broth or find it in the grocery store, you can also find it as beef stock bouillon cubes and dissolve in 1 cup of warm water. If you happen to have vegetable stock instead you can use it also, but the beef one gives the sauce this meat deep flavor. - For the sour cream: the authentic stroganoff sauce requires the sour cream t give the sauce this tangy sour taste but if you do not happen to have it on hand you can use cooking cream instead.
- Meal prep option: you can totally meal prep this recipe for your weekly meals, it can be stored in the fridge for up to 4 days. just make sure the recipe is completely cold before storing in an airtight glass container.
- Lebanese vermicelli rice: this rice is a simple three ingredient staple Lebanese side dishes made with vermicelli pasta, basmati rice and some oil for cooking, if you want to know how to do it just check my Instagram story highlight under the name “vermicelli rice”.