Kibbe in Yogurt Sauce
A Syrian version of comfort food, kibbe (Middle Eastern stuffed meatballs) are braised in a supersimple, tangy yogurt sauce, a staple of Syrian cuisine. "Many Syrian cooks do not flavor the yogurt," Anissa Helou says, "but I prefer to lift it with herbs and garlic." She also suggests swapping in a few teaspoons of dried mint in place of the cilantro. Be sure to use very fine bulgur wheat, she adds, or else the kibbe mixture will be too coarse and hard to shape. Middle Eastern Recipes
The assembled, uncooked kibbe can be frozen for up to 2 weeks. Defrost before proceeding.
Warm pita and rice.
There's not much—if any—wine made in Syria, but the adjacent country of Lebanon is the source of some extraordinary reds, many of which would pair very well with this (or any) lamb dish.