Lebanese Chicken Kibbeh Dumplings with Yogurt Sauce
Delight in these Lebanese-inspired kibbeh dumplings made from ground chicken and bulgur wheat, gently steamed to retain moisture and flavors. Served with a tangy yogurt and mint sauce, this dish highlights seasonal herbs and fresh produce for a wholesome weeknight meal.
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Overview
Lebanese Chicken Kibbeh Dumplings are a delightful treat combining finely ground chicken with soaked bulgur wheat, fresh herbs, and spices. These dumplings are gently steamed to lock in moisture and flavor, making them tender and aromatic. Served alongside a cooling yogurt and mint sauce, this dish is perfect for spring evenings when fresh herbs are abundant.
Why you'll love it
This recipe offers a lighter alternative to traditional fried kibbeh, using steaming to create a moist texture while retaining vibrant flavors. The combination of chicken and bulgur provides a nutritious, protein-rich meal with wholesome grains. The tangy yogurt mint sauce adds freshness and balances the savory dumplings for a well-rounded dish.
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Ingredient notes
Bulgur wheat is a staple in Middle Eastern cooking and acts as a binder in this recipe; ensure it is finely ground for the best texture. Fresh mint and parsley enhance the flavor profile and give the kibbeh an authentic Lebanese character. Plain Greek yogurt provides a creamy, tangy accompaniment that complements the spiced dumplings.
Serving & storage
Serve the kibbeh dumplings warm, drizzled or dipped in the yogurt mint sauce. They pair beautifully with a simple salad or steamed vegetables. Leftover dumplings should be cooled completely, then stored in an airtight container in the refrigerator for up to 2 days. Reheat gently by steaming to maintain moisture or microwave covered with a damp paper towel.
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Chef tips
- Make sure to drain and squeeze the soaked bulgur wheat well to avoid excess moisture in the dumplings.
- Use fresh herbs like mint and parsley for authentic flavor and bright freshness.
- Steaming gently cooks the dumplings without drying them out; avoid boiling vigorously under the steamer.
- The yogurt sauce can be made ahead and refrigerated to allow flavors to meld.
- Leftover dumplings reheat best when steamed again or microwaved covered with a damp cloth to retain moisture.
Ingredients
- 120 gfine bulgur wheat
- 400 gground chicken (breast or thigh)
- 1 smallonion, finely chopped
- 2 clovesgarlic, minced
- 30 gfresh parsley, chopped
- 15 gfresh mint leaves, chopped
- 1 tspground allspice
- 1 tspground cumin
- 1/2 tspground cinnamon
- 1/2 tspsalt
- 1/4 tspground black pepper
- 250 gplain Greek yogurt
- 1 tbsplemon juice
- 1 tbspolive oil
- to tastesalt and pepper for sauce seasoning
- waterfor soaking bulgur and steaming
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Equipment
- large mixing bowl
- steamer basket or bamboo steamer
- pot or wok for steaming
- food processor or knife
- small bowl
- spoon
- measuring spoons
Nutrition per serving
- Calories320
- Protein28 g
- Carbs20 g
- Fat10 g
Step-by-step
Step 1
Place the bulgur wheat in a bowl and cover with cold water. Let soak for 20 minutes until softened, then drain thoroughly, squeezing out excess water.Step 2
In a food processor or by hand using a knife, finely chop the onion and garlic until very small. Combine with the ground chicken in a large mixing bowl.Step 3
Add the soaked bulgur, chopped parsley, chopped mint, allspice, cumin, cinnamon, salt, and pepper to the bowl with the chicken mixture. Mix thoroughly until the ingredients are well combined and form a cohesive dough-like mixture.Step 4
With wet hands, shape the mixture into small oval dumplings, about 4 cm long and 2 cm wide. Place them on a plate while you prepare the steamer.Step 5
Bring about 5 cm of water to a simmer in a steamer pot or wok. Arrange the dumplings in a single layer in the steamer basket, leaving space between them to avoid sticking.Step 6
Cover and steam the kibbeh dumplings over simmering water for 15 minutes, or until cooked through and firm to the touch. Ensure the water does not boil dry during cooking.Step 7
Meanwhile, prepare the yogurt sauce by combining Greek yogurt, lemon juice, olive oil, chopped mint leaves, and salt and pepper to taste in a small bowl. Stir well to combine.Step 8
Remove the cooked dumplings from the steamer and serve warm with the prepared yogurt sauce on the side for dipping or drizzling.
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