Kebbeh Labanieh

Step 1

Place 1.5 lb ground lamb, the minced onion, 0.5 cup breadcrumbs, 0.5 teaspoon cinnamon, and salt and pepper into a large bowl.

Step 2

Mix with your hands, squeezing and folding until the ingredients are evenly distributed and the texture feels uniform, about 2 minutes.

Step 3

Pinch off pieces about the size of a walnut and roll each between your palms into a ball about 1.5 inches across.

Step 4

Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat until the oil shimmers and slides easily across the pan, about 90 seconds.

Step 5

Carefully place the meatballs into the hot oil and let them cook without moving for 2 minutes, then gently turn each one and cook another 2 minutes until the surface is browned like honey-colored crust.

Step 6

Pour 1.5 cups yogurt into the skillet around (not over) the meatballs, then sprinkle the remaining 0.5 teaspoon cinnamon evenly over the yogurt.

Step 7

Reduce the heat to medium-low and simmer gently, uncovered, for 15 minutes until the yogurt sauce turns pale amber at the edges and the meatballs feel very tender when pierced with a fork.

Step 8

Taste the sauce and add more salt or pepper if needed, then slide the skillet off the heat.

Step 9

Spoon the meatballs and creamy yogurt sauce into bowls and serve warm, optionally with rice, pita, or flatbread alongside.